Monday, December 16, 2013

Lemon Crinkle Cookies

Yields 6 1/2 Dozen using 1 tablespoon cookie scoop

2 Cups flour, all-purpose 
1 1/2 tsp baking powder 
1/2 tsp salt, table 
1 Cup sugar, white 
1 Tbls zest, lemon 
1/2 Cup Crisco, butter-flavored sticks 
2 Large egg, whole at room temperature
1/4 Cup juice, lemon 
1/2 tsp extract, lemon 
1/2 Cup sugar, powdered sifted 

Tools Needed:
Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid

Combine flour, baking powder, and salt in a bowl. Set aside. 

With clean fingers, rub the zest into the granulated sugar until very fragrant. 
In a stand mixer, cream the butter and sugar together until light and fluffy. 

Add the eggs, one at a time, mixing until smooth. 

Add the lemon juice and lemon extract, and mix again until smooth. 

Add the flour mixture and mix until the dough just comes together. 

Preheat the oven to 350 degrees. 

Roll dough into 1 tablespoon balls, then roll in powdered sugar until well coated. Arrange 2 inches apart on a parchment-lined baking sheet. 

Bake for 8 to 10 minutes.