Lemon Sugar Cookies that were rolled and patted before baking.
These cookies, from the Hay Day Country Market Cookbook and made for the WCC, are very good: buttery with a bright citrus flavor. The bottoms are bit crisp – a gentle crunch – with the insides featuring a softer and chewier texture.
Having said that, they’ve driven me fucking nuts.
I misread the recipe, so the first batch was missing ½ cup of flour. The result was a mess (literally: a mess) of very large, very thin, and very greasy cookies.
Still, I ate one (well, one and a half) before the grease got to me. The flavor, however, was good and so I started again.
This led to more problems. Despite the amount of butter in the batter (1 stick) the cookies didn’t spread very much, resulting in craggy looking cookies. (They’re dropped from a spoon and they maintain that rough appearance.) I guess in and of itself that’s not a big deal, but the cookies could have been better looking. (Later, I rolled each bit of dough into a ball and then gently patted it into a disk before baking. The aesthetics were much nicer.)
These are supposed to be snap cookies, suggesting a very crunchy cookie. Unfortunately, that's not what I came out with. The recipe specifies baking just until the cookies are "very lightly colored around the edges, about 12 - 15 mins." Let me tell you: baking them for that time with either result in a pale, soft, non-snappy cookie (what I got), or a browned, crunchy one.
I can't see how this recipe yeilds a pale colored, snappy cookie. My results were good -- I'd be happy to bring them to a picnic -- but they're not like the recipe describes. Arrrrgh.
If you’ve made these or plan to make them, let me know how yours turned/turn out.
Lemon Sugar "Snap" Cookies
1 stick unsalted butter, softened
¾ c super fine sugar
1 egg yolk
Zest of 1 lemon, finely grated
1 Tbsp. pure lemon extract
3/4 cup. flour
¼ tsp salt
Preheat oven to 350-degrees F. Lightly butter 2 baking sheets or line with parchment paper.
In a large bowl, cream the butter and sugar together on high speed until light and fluffy. Add the egg yolk, lemon zest and lemon extract, and mix well.
Add flour and salt and blend on low speed until all the dry ingredients are moistened. Scrape the sides of the bowl as needed and blend to form a smooth, thick batter.
Scoop heaping teaspoons of the dough, roll it into a small ball and pat it into a disk befor placing on the baking sheets. Cookies should be spaced at least 2 inches apart. Bake, rotating the sheets once, until the cookies are very lightly colored around the edges about 12- 15 mins.
Allow cookies to cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
Yields approx 24 cookies (I got about 20).
Grade: A (but major demerits for being a pain in the ass)
Can you tell which cookie is missing flour?