Sugar Cookies {with lemon zest}
Our
cousin Robin sent me this family recipe and photo of her sugar cookies with
lemon zest. She always makes them for Easter. Yummy!
Sugar
Cookies {with lemon zest}
1/2 C.
Shortening
1 C. sugar
zest of 1 lemon
1 t. vanilla
1 egg
2 T. milk
2 C. flour
1 t. baking powder
1/2 t. salt
1/2 t. baking soda
Cream the shortening and sugar. Add the egg, vanilla, zest and milk. Mix in the dry ingredients. Chill for at least an hour.
1 C. sugar
zest of 1 lemon
1 t. vanilla
1 egg
2 T. milk
2 C. flour
1 t. baking powder
1/2 t. salt
1/2 t. baking soda
Cream the shortening and sugar. Add the egg, vanilla, zest and milk. Mix in the dry ingredients. Chill for at least an hour.
You
can roll these out, but I prefer to roll them into small balls and place on
parchment paper. I then use the bottom of a drinking glass (dipped in sugar) to
gently press the balls down to a rustic circle—simple and easy to
frost.
Bake
at 375 degrees for 4-6 minutes. The cookies will be pale and soft - let rest on the
sheet for a few minutes before transferring to rack.
Robin's
Note: I know you guys have done a TON of sugar cookies - but none of them
looked like my family's go-to recipe. I could have sworn my mom got it
from someone in the family but I don't know the background. Anyways, these
cookies are my favorites because they use lemon zest. I always make these
for Easter. Sometimes I've added a little lemon juice to the icing (I
just make simple butter, milk, powdered sugar, vanilla frosting).
This makes for a softer sugar cookie which I am a fan of. If you want it harder/crispier cook it a little longer.
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