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Category: Cookies
Prep Time: Cook Time: Total Time:
2 cups flour
1 tsp baking powder
1/8 tsp salt
3/4 cup butter
1 cup sugar
1/4 cup lemon juice
1 tsp lemon zest
A few drops of lemon extract
1/2 cup walnuts, finely chopped
Yellow decorating sugar
Preheat the oven to 350. Mix the flour, baking powder, and salt together. Set aside.
Cream the butter and sugar together. Add half the lemon juice, the zest, and the extract. Beat until nearly combined. Add half the flour mixture and the nuts and beat again. Add the rest of the lemon juice and the rest of the flour mixture and beat until combined.
You may need to knead these together to form a consistent dough. Do not over mix. Place the decorating sugar in a shallow bowl. If you do not have yellow sugar, use white or add a drop of yellow food coloring to your white sugar.
Forms balls the size of walnuts and roll them in the sugar. Place the balls on an ungreased but nonstick pan or on parchment paper. Bake for 15 or 16 minutes or until they are nearly firm. Remove them from the oven and let them cool for two minutes on the pan and then on a rack until completely cool.
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CRACKLE-TOP LEMON COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
2 cups flour
1 tsp baking powder
1/8 tsp salt
3/4 cup butter
1 cup sugar
1/4 cup lemon juice
1 tsp lemon zest
A few drops of lemon extract
1/2 cup walnuts, finely chopped
Yellow decorating sugar
Preheat the oven to 350. Mix the flour, baking powder, and salt together. Set aside.
Cream the butter and sugar together. Add half the lemon juice, the zest, and the extract. Beat until nearly combined. Add half the flour mixture and the nuts and beat again. Add the rest of the lemon juice and the rest of the flour mixture and beat until combined.
You may need to knead these together to form a consistent dough. Do not over mix. Place the decorating sugar in a shallow bowl. If you do not have yellow sugar, use white or add a drop of yellow food coloring to your white sugar.
Forms balls the size of walnuts and roll them in the sugar. Place the balls on an ungreased but nonstick pan or on parchment paper. Bake for 15 or 16 minutes or until they are nearly firm. Remove them from the oven and let them cool for two minutes on the pan and then on a rack until completely cool.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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