![]() I love these cookies made with 2 teaspoons of grated lemon zest added to the dough. The cookbook says to bake the cookies 8 - 10 minutes, but I find it usually take mine about 12 minutes to be done - probably because I make mine a bit larger. And probably explains-at least partly-why we keep getting larger! Then, cream together the butter and sugar in the bowl of a stand mixer. Beat on low speed until light and fluffy (3-4 minutes) and add more milk if needed 1 tablespoon at a time until desired consistency. Add the milk, lemon juice, vanilla, salt, and food coloring (if using). Add egg, egg yolk, and vanilla beat just to combine. With the mixer on low speed, slowly add the powdered sugar until completely combined, then stir in the cornstarch. Add the egg and beat until fluffy, about 2 minutes. Using an electric mixer, beat the butter and sugar until smooth. It's a testament to just how much larger our serving sizes have gotten through the years. Happy baking How to Make Sugar Cookies Want to learn how to make sugar cookies Here’s what you need to do: First, mix together the dry ingredients: all-purpose flour, baking soda, cream of tartar, and salt. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. In a large bowl, whisk together the flour, baking soda, and salt. When I make them I usually end up with about 36. The directions say that the recipe makes about 50 cookies. This recipe is from The Supper Book (affiliate link) by Marion Cunningham, who also authored The Fannie Farmer Cookbook (affiliate link) I received as a wedding gift more than 25 years ago.
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