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Full Online Book HomeLearning KitchenCookies - Drop Cookies Lemon Sour Cream Cookies
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Cookies - Drop Cookies Lemon Sour Cream Cookies Post by :stelios Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3148

Click below to download : Cookies - Drop Cookies Lemon Sour Cream Cookies (Format : PDF)

Cookies - Drop Cookies Lemon Sour Cream Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 tablespoons poppy seeds
1 tablespoon plus 1 teaspoon finely grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 cup unsalted butter -- (1 stick) at room temperature
1 cup granulated sugar
1 large egg
1/2 cup sour cream
1/4 cup confectioner's sugar

Sift the flour, baking soda, and salt together into a bowl. Stir in the poppy seeds and set aside.

Combine the lemon zest and lemon juice in a small bowl.

In a stationary electric mixer fitted with the paddle attachment, cream the gutter and sugar at medium speed. Continue to beat about 1 minute, until the mixture is pale. Add the egg and beat for about 1 minute more, until fluffy. With the machine running at low speed, add half the sifted dry ingredients (about 3/4 cup), mixing until incorporated. Add the sour cream and mix until combined. Add the lemon zest and lemon juice and mix just to combine, then mix in the other half.

Put dough in plastic wrap in refrigerator and chill for an hour or so.

Preheat oven to 350 degrees. Then drop in walnut sized pieces on greased cookie sheet. Bake for 10 - 12 minutes at 350. (These won't brown on the top, maybe slightly around the edges and underneath a bit)

When cookies are cool, dust with powdered suger or brush with a glaze (see my note).

Yield: "2 dozen"

NOTES : I didn't sprinkle the cookies with powdered sugar. I made a glaze of 1/2 cup powdered sugar and 1 T. fresh lemon juice and brushed it on the warm cookies. To make them look prettier, you can sprinkle each cookie with a little lemon zest while the glaze is still wet.
Also, I got 32 cookies from this recipe.
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Cookies - Drop Cookies Lemon Thins Cookies - Drop Cookies Lemon Thins

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1 box of Lemon Supreme cake mix 1 cup of oil 3 medium eggs or 2 large eggs Whip by hand, and drop 1/2 teaspoon per cookie on greased cooked sheet. Bake at 350 until golden brown.

Cookies - Drop Cookies Lemon Meringue Cookies - Drop Cookies Lemon Meringue

Cookies - Drop Cookies Lemon Meringue
LEMON MERINGUE COOKIES 3 egg whites, room temp 1/4 tsp. cream of tartar 6 Tablespoons sugar 1 Tablespoon grated lemon zest In large mixing bowl, beat egg whites with mixer til foamy. Add cream of tartar; beat on high til soft peaks form. Beat in sugar, 1 TB at a time; continue beating til stiff & shiny peaks form. Gently fold in lemon zest. Drop by heaping tablespoons onto two buttered & floured baking sheets. Bake in a preheated 250 oven for 1 hr. Turn off oven; do not open oven door. Leave the cookies, undisturbed, in the oven for