Lemon Snap Cookies

I’m pretty sure my kids think it’s a total joke whenever they hear reference to the fact that I once was employed as a baker and even went to culinary school. They look on incredulously when I – on occasion – report just what being the baker at a summer camp entails… you know, things like working from 4am to 1pm six days a week, or making 1200 cookies a day, or making bread – from scratch – very nearly daily in any array of possible forms. I think they must suspect the veracity of these little tidbits simply due to the fact that I pretty much almost never bake! It’s sad and appalling – but true.

So, I made a determination some weeks ago that I would attempt to do a bit more baking – maybe even a lot more baking. We’ll see.

In that spirit, here’s my recipe for Lemon Snap Cookies

Dina’s Lemon Snap Cookies

Preheat the oven to 350 degrees

3 cups granulated sugar
1 pound butter
4 large eggs
1 teaspoon lemon extract
2 Tablespoons lemon juice
5 cups all-purpose flour
2 cups powdered sugar
3/4 teaspoon salt
2 teaspoons baking soda

Some extra granulated sugar in a shallow pan or dish

Cream the butter and sugar together until light and fluffy. I use my Kitchen Aid Professional stand mixer starting out on a fairly low setting – making sure to soften up the butter pretty well before adding the granulated sugar, lemon extract, and lemon juice. Once these are all incorporated fairly well, kick the speed on the mixer up a bit and allow ingredients to get to a pretty light and fluffy consistency.

Add the eggs one at a time with the mixer still going. Allow a little time to make sure the eggs are incorporated thoroughly.

Mix together the dry ingredients. You can sift them if you feel the need. Turn the mixer off, add the dry ingredients, and then turn the power back on – on the lowest setting. Mix just until the ingredients are completely integrated. Turn the mixer off, remove the guard (if you use one – and if you don’t – why don’t you?! They’re awesome!) and paddle, and scrape the bowl down. Return the paddle and guard, mix a few more times to be certain everything is completely blended.

I like to use a cookie dough scooper – they’re just so quick and easy. I have a couple of different sizes, and for these the smallest size is a MUST! As you can see below, I drop the dough into a dish with granulated sugar to roll each cookie in before depositing it on the cookie sheet.

Bake these at 350 degrees for 10 minutes. Very important: these go from being perfectly done to burnt in quick order. That 10 minutes is really and truly all they need!

It’s really important to know that these are very thin – almost lacey – cookies and spread a LOT! They’re kinda crisp on the outside, and kinda chewy on the inside. Thus, spacing them out carefully on the sheet is important.

Here’s what they look like coming out of the oven. Just a little word of advice. They just aren’t that tasty when they’re warm. They really come into their own when they’ve had a chance to cool completely.
Once these are cooled completely, brew yourself a nice cup of hot tea, sit down somewhere and put your feet up, and relax while you sip your tea and nibble on your cookie.
This batch makes about 120 cookies.

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