Thursday, April 5, 2012

Lemon Cloud Cookies

She has been doing a lot of pinning lately on the website Pininterest. Although it is quite a time waster, the good thing about Pininterest is that it has a lot of food pictures that lead to a lot of recipes. One of the pictures that caught her eye was of a soft and flakey lemon cookie. The original recipe is by a woman named Lauren Brennen. You can find her own blog about food and life here. We changed the name of the cookie but the same idea stands. Simple and quick-baking lemon cookies. Stepping into the kitchen to eating all in under 25 minutes.

About 2 dozen cookies (when medium sized)

1/2 cup butter
1 cup sugar
1/2 tsp vanilla
1 egg
1 Tbs lemon juice (we recommend fresh)
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cups flour
1/2 cup powdered sugar

Preheat the oven to 350 F (180 C).

Cream the butter and sugar together in a large bowl.

Add the vanilla, egg, and lemon juice. We did not have any lemons so we tried to use lemon juice from a bottle. DON'T DO IT! It is not worth it. If you do not have any fresh lemons get up and go get some or wait for another day to make these cookies. Fresh lemon juice would have made them so much tastier (and they were already pretty tasty). To try to compensate we used 2 Tbs of lemon juice but they were still not lemony enough for us. If you love lemon, don't hold back from using a little extra juice.

After mixing the wet ingredients in, add the flour,sugar, salt, baking powder, and baking soda (so yes, everything but the powdered sugar). Stir in just enough to have everything well combined. Do not mix it more than you need to. This will keep it from being as fluffy (and cloud-like).

Put the powdered sugar into a shallow bowl or on a plate. Make balls of the dough (it is okay if they are a bit sticky, as soon as they are in the powdered sugar they will be easier to handle). It is up to you how large you would like your cookies to be. We made our dough balls about one inch across.

Roll the balls in the powdered sugar so they are completely covered. Put on a baking sheet and bake for 9-11 minutes. If you have a dark tray, reduce the baking time by 2 minutes. Our cookies took 9 minutes to be finished. When they are done they should no longer look shiny and the bottoms will start to just barely brown. We let our cookies cook a bit longer the second batch (until starting to brown) and thought they came out much better.

  Let cool 2-3 minutes and then remove to cool (or just dig in!)

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