real life test kitchen: lemon cookies

shelter_sugarcookies.jpg

I pulled this lemon cookie recipe out of Everyday With Rachael Ray a month or so ago and finally got around to testing it last weekend. It is part of the magazine’s “everyday challenge,” which features recipes made entirely of their “pantry” list of ingredients. In this case, that meant one stick of unsalted butter, 1 1/4 cups of sugar, 1 large egg, 1 1/2 cups of flour, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, and the grated peel of two lemons, plus one tablespoon of juice. The recipe is super straight forward — just to be sure to blend the ingredients in the recommended order. Once mixed, spoon balls of dough on to parchment (Yeah! I got use the roll I bought for that galette recipe) lined cookie sheets and bake for about 15 minutes until the cookies are just slightly turning brown. These cookies were amazing! Honestly, for such a simple recipe, the flavor surprised me — it is that good! After a few days, they did get a bit a crunchy (read: stale) so then we crumbled them over vanilla ice cream. I can’t wait to make them again! Click here for the recipe at rachaelraymag.com. — Angela M.

From our partners

Wow, those look yummy, lighty, and crisp.

I want to try this!! Thanks for the idea!

SueSue

I also made these cookies, but subsituted limes for the lemons. WOW!
I am thinking of trying them with grapefruits.

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