Lemon Cookies
Makes 100
Ingrediants:
| DRY: |
| 6 cups | 1500 mL | white flour |
| 2 tsp | 10 mL | baking soda |
| 1 tsp | 5 mL | salt |
| WET: |
| 2 cups | 500 mL | butter |
| 3 cups | 750 mL | white sugar |
| 2 | 2 | eggs |
| 2 lemons | 2 lemons | lemon zest (grated peel) |
| 1/2 cup | 125 mL | lemon juice (2 lemon's) |
Instructions:
- Beat butter and sugar until smooth.
- Beat in eggs, lemon zest, and lemon juice.
- Seperately, mix flour, baking powder, baking soda, and salt.
- Add "dry" mixture to "wet" mixture in thirds.
- Form into "walnut-sized" balls (2.5 cm / 1 inch) and place on an ungreased cookie sheet.
- If you wish, dip the cookie dough balls in white sugar and place the cookie with the sugared side up.
- Bake at 350°F (175°C) for 10 minutes. They will spread to about twice the radius. Allow to cool on the cookie sheet for at least 2 minutes. When they are done, they will still be very soft.
Notes:
- The original form of this recipe is available on the Internet here.
- I used to have this recipe with 1 tsp (5 mL) baking powder and 2 tsp (10 mL) baking powder. This was unnecessarily complex because baking soda will react with lemon juice.
- I used to have this recipe with 5 cups (1250 mL) flour. The cookies were flatter.
- I used to have this recipe with half whole wheat flour. The cookies were tougher and noticably browner.
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