Lemon Drops

I’m trying out a new product: Morena sugar. It’s like your regular granulated sugar, except it’s less processed, making it even more natural. There’s no difference with the taste, really. Actually, I’m more concerned whether it will change the texture of my cookies. Turns out, it didn’t matter at all.

I want my cookies with crisp edges, but chewy on the inside. If you like lemons like I do, you’ll love these. They’re sweet and tart, very light and refreshing. Afternoon tea party, anyone?


lemon drops

Lemon Drops
Yield: 2 dozen
Prep time: 30 minutes (includes resting)
Cook time: 10 minutes

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup Zulka pure cane sugar
1 teaspoon lemon extract
1 large egg
zest of large lemon
1 tablespoon fresh lemon juice
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 cup confectioners’ sugar

Directions:
1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silpat baking mat.
2. In a bowl, cream butter and sugar together until light and fluffy. Whip in lemon extract, egg, lemon zest, and juice.
3. In a separate bowl, whisk the dry ingredients together: flour, baking powder, baking soda, and salt.
4. Stir in the flour mixture slowly, just until combined.
5. Chill the dough for 20 minutes in the refrigerator.
6. Place the confectioners’ sugar in a shallow bowl. Form the chilled dough into 1-inch balls then roll in the sugar. Place the sugar-covered balls on the prepared baking sheet, spacing about 2 inches apart.
6. Bake for 10 minutes, or until bottoms begin to barely brown and cookies look matte, not shiny.
7. Let the cookies cool for 3 minutes in the pan and then transfer to a cooling rack to continue cooling, or enjoy warm.

Recipe adapted from Hapa Housewife

Disclaimer: all views and opinions are entirely my own.

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