J
Julia Altshuler
Guest
A short while ago I posted asking for how to get an intense lemon flavor in lemon cookies. I'm
slowly working my way through everyone's ideas. That's slowly because this is a pet home project,
not something for a bakery. I only get a yen for cookies every few weeks so I experiment then.
Here's what I've got so far.
Ingredients:
1.5 sticks of butter 1 cup sugar 1 egg .5 tsp. vanilla 1 lime, zest and juice 1 cup unbleached white
flour .5 cup King Arthur brand white whole wheat flour .5 cup oat flour .5 tsp. baking powder
Explanation of the ingredients:
I use salted butter and leave out the table salt.
The original recipe calls for 2 cups of white flour, but I like to vary that. Some white wheat flour
seems to be necessary since the cookie gets too crumbly without it. I make oat flour by taking
Quaker rolled oats and processing them in the food processor with the steel blade. It doesn't get
fine enough for all of it to go through a sifter which I like. It gives the cookie a little texture.
Someone on this list recommended King Arthur white whole wheat flour. I love the stuff and have been
using it in all my baking.
For last night's experiment, I used a lime instead of lemon only because limes were on sale at
the supermarket. There's no strong difference in flavor. I thought the green flecks were
festive looking.
Method:
Cream butter and sugar. Add egg, vanilla, grated lime zest and 2 Tablespoons of the lime juice. Mix
well. Sift in dry ingredients. Add unsifted oat flour. Mix. Form into a log wrapped in wax paper and
plastic wrap. Refrigerate over night. Cut cookies a quarter inch thick with a serrated knife. Place
on parchment paper on cookie sheet. With a pastry brush, brush remaining lime juice on tops of
cookies. Bake at 350 degrees until lightly browned on bottom, about 10 minutes. Let cool on cookie
sheet for a few minutes before trying to remove as they crumble easily.
Results:
I'm pleased. I especially like the texture from the oat flour. The cookie stays moist and tastes
buttery. The lime juice with no extra sugar on top is getting closer to the intense flavor I want.
I'm still going for more. Y'all had suggestions for lemon oil and frozen concentrate. I'll try them
and report back.
--Lia
slowly working my way through everyone's ideas. That's slowly because this is a pet home project,
not something for a bakery. I only get a yen for cookies every few weeks so I experiment then.
Here's what I've got so far.
Ingredients:
1.5 sticks of butter 1 cup sugar 1 egg .5 tsp. vanilla 1 lime, zest and juice 1 cup unbleached white
flour .5 cup King Arthur brand white whole wheat flour .5 cup oat flour .5 tsp. baking powder
Explanation of the ingredients:
I use salted butter and leave out the table salt.
The original recipe calls for 2 cups of white flour, but I like to vary that. Some white wheat flour
seems to be necessary since the cookie gets too crumbly without it. I make oat flour by taking
Quaker rolled oats and processing them in the food processor with the steel blade. It doesn't get
fine enough for all of it to go through a sifter which I like. It gives the cookie a little texture.
Someone on this list recommended King Arthur white whole wheat flour. I love the stuff and have been
using it in all my baking.
For last night's experiment, I used a lime instead of lemon only because limes were on sale at
the supermarket. There's no strong difference in flavor. I thought the green flecks were
festive looking.
Method:
Cream butter and sugar. Add egg, vanilla, grated lime zest and 2 Tablespoons of the lime juice. Mix
well. Sift in dry ingredients. Add unsifted oat flour. Mix. Form into a log wrapped in wax paper and
plastic wrap. Refrigerate over night. Cut cookies a quarter inch thick with a serrated knife. Place
on parchment paper on cookie sheet. With a pastry brush, brush remaining lime juice on tops of
cookies. Bake at 350 degrees until lightly browned on bottom, about 10 minutes. Let cool on cookie
sheet for a few minutes before trying to remove as they crumble easily.
Results:
I'm pleased. I especially like the texture from the oat flour. The cookie stays moist and tastes
buttery. The lime juice with no extra sugar on top is getting closer to the intense flavor I want.
I'm still going for more. Y'all had suggestions for lemon oil and frozen concentrate. I'll try them
and report back.
--Lia