Lemon snaps - yum cookies!

Yield: 48 Servings

Measure 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

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

Similar recipes