Wednesday, April 18, 2012

Lemon Snaps

This is one of my family's favorite cookie recipes.  The recipe comes from Food to Live by: The Earthbound Farm Organic Cookbook by Myra Goodman.  I usually double the recipe because we like to share.

Lemon Snaps

1 1/2 sticks unsalted butter, softened
1 1/2 cups of sugar
1 large egg
1 teaspoon pure lemon extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
grated zest of one lemon

Cream butter and sugar in a medium sized mixing bowl.  Beat in egg and lemon extract.  Whisk together flour, baking powder, ginger, salt and lemon zest in a small bowl.  Add dry ingredients to wet ingredients.  Mix thoroughly until the dough is smooth.  Preheat oven to 375.  Roll dough between your palms to form 1 inch balls and place on ungreased baking sheets 1 1/2 inches apart.  Bake until set and lightly golden about 10-15 minutes.


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