I am sorry it has taken two years to bring our cookbook to print. I could fill these pages with stories of angst (software program used), loss (I can't find anything in gmail), and camaraderie (I have had a great time working with my family) while putting this labor of love together. You are now thinking, okay, this is it, she if finally finished! Alas, untrue. But, I would like to preview recipes out of the cookbook to give you a little taste of what is to come. I will begin with this fabulous selection from My Mary, a seasonally appropriate recipe for Lemon Cookies. Yum!
Lemon Crinkle Cookies
1 cup granulated sugar
1⁄2 teaspoon vanilla extract
1 egg
3 teaspoon lemon zest
2 tablespoon fresh lemon juice
1⁄4 teaspoon salt
1⁄4 teaspoon baking powder
1⁄8 teaspoon baking soda
1 1⁄2 cups all-purpose flour
1⁄2 cup powdered sugar
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce the baking time by about 2 minutes. Don't over bake!
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