Sugar Cookies

I have too many cookbooks. My cookbook rack overflowed, then my cookbook shelf, then my 2 cookbook shelves.  Too many of them sit and gather dust, but there are a few I use all the time. 

This recipe is from one of the ones I use all the time – Martha Stewart’s Cookies. Every cookie I’ve made out of it has turned out well, and I’ve made quite a few of them.

The first time I tried them, I wasn’t sure about the lemon juice.  I’m still not sure how "old-fashioned" it is to put lemon in sugar cookies.  But it is awfully good.

Sugar cookies tent to be boring – the lemon brightens them up enough to make these interesting.  The texture is good – crisp on the outside, chewy in the middle.  I make them like all my other cookie recipes – mix up the whole batch, then use a scoop to make individual balls, which I keep in the fridge or freeze.  These actually benefit from a few hours in the  fridge – it keeps them from spreading out as much, making the middle thicker and chewier. 

They’d probably also work well with orange or lime instead of the lemon.  But the lemon is so good that I don’t have much of an incentive to modify them.

( see the recipe )

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