The ongoing dilemma of what to bake for the highest bidder continues…
I wanted to whip something up that reminded me of school beginning: new clothes, children’s voices, clean backpacks and joyful parents. Of the changing season: leaves changing crimson, apples beginning to fall, the rains.
But with the weather forecast calling for at least one mid-ninety degree day this week, summer was still in my mind. And what’s more summery than lemons?
Yum-o! These cookies were fantastic (and so was the dough!). And if my weight didn’t sky-rocket thanks to these beauts, I would make them again. Today.
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
• 1/2 cup white sugar
1. 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.
2. Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
3. Bake 12 minutes in the preheated oven, or until lightly browned.