Lemon snaps - yum cookies!
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All-purpose flour; unbleached |
| 1½ | cup | Sugar |
| 2 | teaspoons | Baking soda |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Lemon peel; grated** |
| ¾ | cup | Vegetable oil |
| ½ | cup | Lemon juice; fresh |
| 2 | teaspoons | Vanilla |
Directions
Preheat oven to 350 degrees.
Place flour, sugar, baking soda, salt, lemon peel, oil, lemon juice and vanilla in a food processor or mixer and process or mix by hand until well-blended.((I don't like mouthfuls of soda, so mix well.) Drop by teaspoonful onto greased cookie sheets about 2 inches apart. Bake about 10 minutes, or until the edges of the cookies are golden brown.
Cool on racks and store in an airtight container.
** use yellow part only
My note: These smell and taste like bakery. They spread to very large, thin cookies.
Published in Oregonian FooDday, April 8. 1997 Recipe by: 'Citrus: A Cookbook' by Ford Rogers; badams Posted to recipelu-digest by Badams <adamsfmle@...> on Feb 17, 1998