Thursday, October 8, 2009

Lemon Slices

I decided to make cookies this week, but I couldn't possibly narrow it down to just one. Thus a double cookie day, which of course made my day better. I sure had a hectic one. Baking almost always relaxes me, and this definitely worked. I'm taking the two cookie batches i'm making to Illinois this weekend. It's Spoon River Drive this weekend. I love this scenic drive, and shopping for fall crafts, antiques, and of course food. This cookie is the less labor intensive of the two I decided on.

from the "Good Housekeeping Great Baking" cookbook, Hearst Communications, Inc., published 1999, page 56

Lemon Slices
yield 60 cookies

2 cups flour
1/4 tsp. baking powder
1/4 tsp. salt
1 large lemon
1-1/2 sticks unsalted butter
1/2 cup plus extra granulated sugar
1/2 cup powdered sugar
1/2 tsp. vanilla extract

In medium bowl; whisk together flour, powder, and salt. Set aside. Grate lemon into a small bowl. I used scissors to cut the zest smaller. Squeeze 2 tablespoons fresh lemon juice into a small bowl.
In a large bowl; cream together 1/2 cup granulated sugar and powdered sugar until creamy. Beat in vanilla, lemon zest and juice, until mixed. Add the flour mixture and stir just until mixed.
Divide the dough in half. Shape each half into 6-inch long logs. Wrap each in saran wrap and refrigerated dough 1-3 hours. The original recipe says overnight, but this works too.
Preheat the oven to 350 degrees. Take 1 dough log out and cut into 30 equal slices, around 1/4-inch each. Sprinkle with granulated sugar. Place about 1 inch apart on ungreased cookie sheets and bake 10-11 minutes, or until cookies are lightly browned on the edges. Remove the cookies and let cool on pan(s) 2 minutes. Remove to wire rack to cool completely. Repeat with remaining dough log.
1 cookie per serving
Calories: 50
Fat: 2 grams
Carbohydrates: 6 grams


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