Tuesday, August 17, 2010


I swear to you, I still exist. Life has been more hectic than I care to explain lately but I did manage to make time for cookies today. Now I know that my last post was lemonade and I know that a certain friend of mine is sick of having to see that stupid lemonade posting since I haven't been updating lately and my only response is this: Purely coincidence. And also I promise to post something non-lemon-related very soon.

Anyway these things are fantastic. Light, declicious, summery and chewy. Yada yada, you get the idea.

When I started making this I realized that the quantities of the ingredients were very small and I wasn't sure if I believed the part about it yeilding 36 cookies but I gotta say, it made quite a few more than I thought it would. I made them rather small, which I'm sure contributed to that but I'm pretty sure theyre the perfect size. I will however say that I may have overcooked these puppies just a smidge. The first batch I definitely overcooked (I refuse to use the word burn) as a result of attempting to quite literally do 5 things at once. The second batch was much better but I might allow myself one more try. These things are really worth perfecting.

I got the recipe from Tastes Of Home. It was also featured on Foodbuzz's Daily Buzz top 9, which is how I came across it.

Recipe Soundtrack: "Zebra" By Beach House (Very fitting, I think)


1 1/4 cups all purpose flour (spoon flour into dry-measure cup and level off)
1/2 tsp baking powder
1/4 teaspoon salt
4 tbsps (1/2 stick) unsalted butter, softened
3/4 cup sugar
1 large egg white
1 tsp finely grated lemon zest
2 tbsps lemon juice

1. Set racks in the upper and lower thirds of the oven and preheat to 350 degrees fahrenheit.
2. Stir the flour, baking powder and salt together and set aside.
3. Beat the butter and sugar together by machine with the paddle attachment on medium speed for about a minute, or until well mixed. Beat in the egg white and lemon zest.
4. Change the speed to low and beat in half the flour mixture, then the lemon juice. Beat in the remaining flour mixture.
5. Use a large rubber spatula to give the batter a final mixing.
6. Drop the batter with a teaspoon or ice cream scoop about an inch apart in all directions on the prepared pans. Try to portion the drops as equally as possible to ensure even baking.
7. Bake the cookies for 8 to 10 minutes, or until they are light golden on the bottom but still very pale on top. Change the position of the pans, from top to bottom and back to front, about halfway through the baking.
8. Slide the papers from the pans to racks to cool the cookies. This batter makes about 36 cookies.

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