Lemon Crisp Cookies

Discussion in 'Food and nutrition' started by The Tea Cat, Apr 20, 2006.

  1. The Tea Cat

    The Tea Cat Guest

    Lemon Crisp Cookies

    Yield: About 4 dozen

    2 1/2 cups unbleached flour
    1 1/2 cups Sucanat or other granulated sweetener
    2 teaspoons baking soda
    1/4 teaspoon salt
    2 teaspoons lemon zest, minced
    3/4 cup sunflower or other light oil
    1/2 cup fresh lemon juice
    2 teaspoons vanilla extract

    Preheat oven to 350 F. Sift together the flour, sugar, soda, and salt into a
    mixing bowl. Use a wooden spoon or your hands to form a well in the center of
    the dry ingredients. Add, in order, zest, oil, juice, and vanilla. Stir these
    ingredients into the dry, mixing well until it forms a dough. Drop the dough
    by rounded teaspoonsful onto a lightly oiled baking sheet, leaving about two
    inches between the cookies. Bake for 10 to 12 minutes, or until the edges are
    golden brown. Gently remove to a rack or plate to cool.

    Variation: Prepare the dough in a food processor using the plastic blade.

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