As promised, here are some pictures of Maui taken from my phone. My vacation is drawing to a close and I’m trying to eke out as much enjoyment out of each day as I can. Parting with the fine sand and warm ocean water will be hard and I’ve tried to make the most of my stay by lingering on the beach as long as I can each day. If you know of anyone accepting applications for a beach bum job please let me know–I think I’m fully qualified!
I’ll miss the morning jogs along the beach, floating around in the water and watching the sun set behind Lana’i. Hopefully, I’ll be sharing the same kind of post (and pictures) at this time next year.
As for this last recipe of the year, I was quite undecided about what type to share. Should I go healthy or sweet? We’ve all indulged a bit over the holidays; you may not even want to see another cookie for a while…or at least for the first few weeks of the year.
But I couldn’t resist–I had to end the year on a lemony note. I baked these cookies before I left for vacation and I loved them so much I haven’t stopped thinking about them since. A little bird told me that the lucky recipient of these cookies liked them just as much as I did and that they’re all gone. Good. It means I’ll have an excuse to bake another batch as soon as I return.
But a note about these particular cookies. In my haste to bake them I accidentally used baking soda instead of baking powder. I couldn’t figure out why they flattened out so much as they baked until what I did dawned on me. It’s a good thing I didn’t discover my mistake until after I tasted them or I would have missed out. These are the most lemony cookies I’ve ever tasted with the perfect chewy texture.
So they’re flat as wafers. I didn’t mind one bit (just make sure to use baking powder per the instructions). I think I’ve found the perfect lemon cookie recipe. Never mind that America’s Test Kitchen calls these Lemon Snowflakes. In my book it would be a shame to only bake these during the holidays–I’ll be enjoying these year round.
Happy New Year!
- 1½ cups (7½ ounces) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
- 1¼ cups (8¾ ounces) granulated sugar
- 4 teaspoons grated lemon zest plus 2 tablespoons lemon juice
- 4 tablespoons unsalted butter, melted and cooled
- 3 tablespoons vegetable oil
- 1 large egg plus 1 large yolk
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, baking powder and salt together in medium bowl. Place powdered sugar in a small bowl and set aside.
- Process granulated sugar and lemon zest in food processor until finely ground, about 30 seconds. Add melted butter, oil, lemon juice, egg and yolk, and vanilla and process until pale and thickened, about 30 seconds. Transfer to bowl with flour mixture and stir until incorporated. Cover bowl with plastic wrap and chill until dough is firm, about 1 hour.
- Roll 1½ tbsp. dough into balls, toss in powdered sugar, and space them 2 inches apart on prepared sheets. Bake the cookies one sheet at a time until the cookies are cracked and set on top but still look moist within the cracks, about 10 to 12 minutes. Be sure to rotate the sheet halfway through baking.
- Let cookies cool on sheets for 5 minutes then transfer to a wire rack to cool completely.