Let’s wrap up this week o’ guest bloggers with a cookie recipe that had my mouth watering the second I saw the picture. Tanya from twelveOeight is sharing Lemon Crinkle Cookies with you, and this one looks so delish I suggest you just pin it right.this.second.
Make about 3 1/2 dozen
2 3/4 c. flour (or gluten free flour)
1/2 t. of baking powder
1 t. of baking soda
1/4 t. salt
1 c. softened butter
1 1/2 c. white sugar
Zest from one large lemon
1 t. vanilla extract
4 T. fresh lemon or lime juice
1/4 c. sugar to roll cookies in
Preheat oven to 350*
In a large mixing bowl combine dry ingredients, blend and set aside.
In another large mixing bowl blend butter and sugar together, then add
in egg, vanilla, lemon juice, lemon zest, blend well and
add to flour mixture.
By rounded teaspoonfuls roll dough in rolling sugar and place 2″ apart
onto a nonstick cookie sheet or parchment paper lined sheet. Bake
until golden around the edges , approximately 8-10 minutes depending
on your oven. Allow the cookies to cool on the sheet then transfer to
waxed paper to complete cooling. Store cookies in an airtight container.
I love reading what you are up each week!
Here is a peek at some of our recent projects:
Thank you again HOH readers for sharing some
cookie baking time with me, and a wonderful
and blessed day!
As for me? I am getting home from my cruise today and will be back in the (virtual) flesh for all of you on Monday. I hope you all enjoyed this full week of guest bloggers and got lots of new ideas and recipes to work on this summer.