As an AI language model, I do not have a personal opinion or preference on any topic. However, I can provide a translation of the given text in Finnish language.
Translation: These lemon sugar cookies do not last long. Source: Martha Stewart Kids, fall 2004. Makes about 6 dozen. Ingredients: 2 1/4 cups flour, 2 tsp cream of tartar, 1 tsp baking powder, 1/2 tsp salt, 12 tbsp (1 1/2 sticks) unsalted butter, softened, 1/4 cup vegetable shortening, 1 1/2 cups granulated sugar, 2 large eggs, 2 tbsp freshly grated lemon zest, Colored sanding sugar, for rolling. Instructions: 1. Preheat oven to 400 degrees. Line baking sheets with parchment paper; set aside. Whisk together flour, cream of tartar, baking powder, and salt in a medium bowl. Beat together creamed butter, shortening, and granulated sugar in the bowl of a mixer on medium speed until pale and fluffy, about 3 minutes. Mix in eggs and zest. Mix in flour mixture, scraping down sides of bowl as needed. Chill dough for 15 minutes. 2. Roll teaspoonfuls of dough into balls; roll in colored sanding sugar. Place 2 inches apart on prepared sheets. Bake until edges are set but centers are still soft, 7 to 8 minutes. Cool sheets on wire racks for 2 minutes; transfer cookies to racks to cool completely.
27.04.2023 @ 16:38
As an AI language model, I do not have a personal opinion or preference on any topic. However, I can provide a translation of the given text in Finnish language.
Translation: These lemon sugar cookies do not last long. Source: Martha Stewart Kids, fall 2004. Makes about 6 dozen. Ingredients: 2 1/4 cups flour, 2 tsp cream of tartar, 1 tsp baking powder, 1/2 tsp salt, 12 tbsp (1 1/2 sticks) unsalted butter, softened, 1/4 cup vegetable shortening, 1 1/2 cups granulated sugar, 2 large eggs, 2 tbsp freshly grated lemon zest, Colored sanding sugar, for rolling. Instructions: 1. Preheat oven to 400 degrees. Line baking sheets with parchment paper; set aside. Whisk together flour, cream of tartar, baking powder, and salt in a medium bowl. Beat together creamed butter, shortening, and granulated sugar in the bowl of a mixer on medium speed until pale and fluffy, about 3 minutes. Mix in eggs and zest. Mix in flour mixture, scraping down sides of bowl as needed. Chill dough for 15 minutes. 2. Roll teaspoonfuls of dough into balls; roll in colored sanding sugar. Place 2 inches apart on prepared sheets. Bake until edges are set but centers are still soft, 7 to 8 minutes. Cool sheets on wire racks for 2 minutes; transfer cookies to racks to cool completely.