Lemon Snowballs

These kind of tasted like lemon coolers to me. Do you remember them? I have a vague recollection that they were a cheap-ish store (Winn Dixie) brand, but I liked them because they were, 1) lemon, 2) tart, 3) powdery.

You cannot make this recipe with out the lemon juice powder. Well, I would not anyway. I bought it a couple of months ago because I figured I could make it work into all the kinds of lemon things that I love – and there are a lot of them. And it does – it add lots of lemon flavor without any liquid. Don’t get me wrong, I like lemon extract, but there is sometimes something a little chemically that I do not care for. I prefer fresh lemon juice and fresh lemon zest and now lemon powder is add to the bullpen.D&D_2396

Cookies
16 tablespoons unsalted butter, softened
1/4 teaspoon salt
1/2 cup confectioners’ sugar
2 teaspoons grated lemon zest
2 cups all-purpose flour

Coating
2 cups confectioners’  sugar
1/2 cup lemon juice powder (King Arthur Flour)
lemon sugar (also, King Arthur Flour)

Preheat the oven to 350°F.

In a medium-sized bowl, beat together the butter and salt until soft and fluffy. Mix in the confectioners’ sugar, and lemon zesst. Add the flour, mixing until well combined, but do not overmix.

Form the dough into 1″ balls using a small cookie scoop #40. Place the balls on an parchment-lined baking sheet.

Bake the cookies for 12 to 15 minutes. They should be very light brown on the bottom, and feel set on top. Remove the cookies from the oven. Let them cool on the baking sheets for 3 minutes before disturbing; Caution: fragile when warm.

Sift the confectioners’ sugar with the lemon powder and place in a shallow bowl. Roll the warm cookies in the sugar/lemon coating. Let the cookies cool completely, then re-roll cookies in the sugar mixture and top with a little lemon sugar.

When completely cool, store cookies in airtight containers for 1 week. Mine did not last that long.

Source: King Arthur Flour, obviously.

Blueberry Muffins

I am not a usual fan of self-rising flour. I mean you can make self-rising flour out of all-purpose flour is you want to – not too difficult. But I went ahead and made the “investment” for this recipe. I always keep frozen organic blue berries in the freezer and thought this just might work really well. We will see how I modify this recipe – in my head some lemon zest should be involved, but since is the first time I have made this recipe, I will be true to it.  Or try to. And then at some point in the future, maybe, modify it.

D&D_18702 3/4 cups King Arthur unbleached self-rising flour
3/4 cup granulated sugar
3/4 cup buttermilk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1 to 1 1/2 cups fresh or frozen blueberries
Sanding sugar

Preheat oven to 400°F. Prepare the muffin pan by lining them with papers, then spraying the papers with non-stick baking spray; this helps release the muffins from the papers. Whisk together the flour and sugar over a piece of waxed paper.

In a bowl, whisk together the milk, oil, eggs, and vanilla. Add to the dry ingredients, stirring until the flour is moistened; it will be a bit lumpy. Quickly and gently stir in the blueberries. Fill the muffin cups 3/4 full; sprinkle muffins with sanding sugar.

Bake the muffins for 20 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven, and allow them to cool for 3 to 5 minutes in the pan. Remove them from the pan and serve warm or at room temperature. Wrap airtight and store at room temperature for several days; freeze for longer storage.

29 May 2017 – These were easy to make, but somehow they were on the dry side. Need to investigate because I like a recipe where I have everything on hand, but I wonder what I need to do for a more moist muffin.

Source: King Arthur Flour

I really need to read reviews before I make a recipe – lots of people substituted melted butter for the oil. I will certainly do that next time. I will say though, the berries, at least did not all sink to the bottom and that was a blessing.

The Boy really liked these and that is enough for me.

 

Lemon Crisps

I do love lemon – I know, I know,  everyone is astonished by this fact right, but there it is.  I honestly don’t think there are too many lemon recipes in the world. I will try to come up with a few if my own. A goal of this year. There we go, me and my lists again. Sigh.

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Lemon Crisp Cookies

You know I have learned a few things about cookie dough over the years and in one case most recently. One thing is particularly important. If the raw dough does not taste good, the cookies (or cakes or whatever) will not taste good either. My mom would have had a hissy fit over this. She was a firm believer in not eating raw eggs*, but I’ve always eaten raw cookie dough. Though she did not know it. I mean, come on, raw chocolate chip cookie dough is kind of way better, in my opinion, than actual baked chocolate chip cookies.

All this said, this dough tastes so good I am not sure I want to make the cookies. That is a huge complement. But I will make these cookies just to see how they turn out.

1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg, room temperature
1 1/2 Tbs lemon juice
1 1/2 Tbs lemon zest
1/2 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 cups all-purpose flour

Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, and salt over a piece of waxed paper.

Cream together butter and sugar, then add egg until combined. Add lemon juice, zest, and vanilla. Sift in dry ingredients.

Drop by 1 1/2 tsp size  (or roll into 1 1/2 sized balls – way easier to be more exact) onto parchment-lined baking sheet and bake 10 – 12 minutes until lightly golden around the edges. Let cool on sheet for a minute then transfer to wire rack to cool completely.

Lemon Icing
1 cup confectioner’s sugar
4 – 6 Tbs fresh lemon juice

Beat together and drizzle over cooled cookies.

Notes:  Snappy little lemon cookies  – what could be better? I honestly have no idea.  But I did top the lemon icing with lemon sugar from King Arthur Flour. Let’s just gild that lily then. These were also so easy to make. I also let them sit in the fridge for a couple of days – no problem. That is my favorite kind of cookie. Easy. Non-fussy.

*This is total bullshit, but at that time eggs – or at least in my mom’s mind,  uncooked eggs were evil. It did not take long to learn that was not real. I did mess with her a bit about that, because I was that daughter, Raw chocolate chip cookie dough – probably my favorite chocolate delivery system, um, ever.