Sunday, December 16, 2012

Baking Tip and Lemon Sugar Tea Cookies

BAKING TIP:

It is not a good idea to mistakenly use 3/4 lb. butter rather than 3/4 cup. The cookies are tasty but not pretty (and they basically run off the baking sheet). If you want to use the correct ingredients, however, this is a pretty tasty cookie.

LEMON SUGAR TEA COOKIES

3/4 cup butter
1 cup white sugar
1 egg
2 tablespoons corn syrup
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder

In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.

Preheat oven to 325*. Roll chilled dough into walnut sized balls. Roll balls in sugar and place on the prepared cookie sheet.

Bake 12 minutes in the preheated oven, or until lightly browned.

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