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Monday Recipe Club: Lemon Snaps & Chocolate Chip Cookies

January 27th, 2020

Sky and ocean

(Photo by Nancy Ellen Row Rawley)

The holidays seem like forever ago now, but we had fun. Hope you did, too.

I did a lot of baking to share with friends, co-workers and us, the cookie monsters. I baked a spiral-cut ham, thank you Winco, homemade mac and cheese, meatballs, more meatballs, and lots and lots of cookies. I was watching the Sopranos (for the dozenth time. My version of the 12 Days of Christmas) and Carmela… with the ziti. With the sweet sausage. With the lasagna with the layer of fresh basil. With the espresso and the Lemon Snaps for the church bake sale. I love that girl, I love that character.

These are my two new/old favorite recipes.

Lemon Snaps

2 1/2 cups flour
1 1/2 cups white sugar
2 teaspoons baking soda
1/4 teaspoon salt

2 tablespoons lemon zest
3/4 cup vegetable oil
1/2 cup fresh lemon juice
2 teaspoons vanilla
Powdered sugar

Preheat oven to 350 degrees and grease cookie sheets.

Stir together the flour, sugar, baking soda, salt and lemon zest. (Wait. I didn’t have lemons so I used satsumas and oh yes. Great idea.)

Pour in the oil, lemon juice and vanilla. Stir.

Drop cookie dough by teaspoonfuls into the powdered sugar, then transfer to cookie sheet. Bake for 7 to 12 mins or until browned.

Chocolate Chip Cookies

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) of butter
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla
2 eggs
2 cups chocolate chips (I like a mix of white and milk chocolate)

Cream together butter and sugars, add eggs and vanilla. Mix in the rest of the ingredients, adding chocolate chips last. Drop by teaspoonsful onto greased cookie sheets, bake about 10 minutes at 350 degrees. I prefer these as a bar cookie. Spread the dough into a greased 9×13 pan, bake about 15-20 minutes.

Bon appetit, babes. Happy Year of the Rat.

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