These lemon sugar cookies wont last very long. The recipe is from Martha Stewart Kids, Fall 2004 and makes about 6 dozen. The ingredients include 2 1/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, 12 tablespoons (1 1/2 sticks) unsalted butter, softened, 1/4 cup vegetable shortening, 1 1/2 cups sugar, 2 large eggs, and 2 tablespoons freshly grated lemon zest. Colored sugar is used for rolling. To make the cookies, preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. In a separate bowl, cream the butter, shortening, and sugar until pale and fluffy, about 3 minutes. Mix in the eggs and lemon zest. Gradually add the flour mixture, scraping down the sides of the bowl as needed. Chill the dough for 15 minutes. Roll teaspoons of dough into balls and roll in colored sugar. Place on the prepared baking sheet 2 inches apart and bake for 7 to 8 minutes, until the edges are set but the centers are still soft. Cool on the baking sheet for 2 minutes before transferring to a wire rack.
27.04.2023 @ 16:43
These lemon sugar cookies wont last very long. The recipe is from Martha Stewart Kids, Fall 2004 and makes about 6 dozen. The ingredients include 2 1/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, 12 tablespoons (1 1/2 sticks) unsalted butter, softened, 1/4 cup vegetable shortening, 1 1/2 cups sugar, 2 large eggs, and 2 tablespoons freshly grated lemon zest. Colored sugar is used for rolling. To make the cookies, preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. In a separate bowl, cream the butter, shortening, and sugar until pale and fluffy, about 3 minutes. Mix in the eggs and lemon zest. Gradually add the flour mixture, scraping down the sides of the bowl as needed. Chill the dough for 15 minutes. Roll teaspoons of dough into balls and roll in colored sugar. Place on the prepared baking sheet 2 inches apart and bake for 7 to 8 minutes, until the edges are set but the centers are still soft. Cool on the baking sheet for 2 minutes before transferring to a wire rack.