You may have noticed that there are quite a few Polish saints on the liturgical calendar. Today's feast of St. Casimir is just one of many. I keep this cookie recipe in my cookbook for just such a feast day. These are a crisp, light cookie (think lemon snickerdoodle), and they would be a perfect tea time treat, as well as a perfect companion to some lemon sherbet or vanilla ice cream for dessert. The first time I made them, I was out of vanilla (I know -- a serious baker's sin), so I substituted 1/2 t. lemon extract. I intended to make them the next time with vanilla, but we loved those lemon cookies so much, I never did try vanilla.
Lemon Polish Sugar Cookies
1 c. butter, softened
1 1/2 c. sugar, plus extra for rolling
3 egg yolks
1/2 t. lemon extract (or 1 t. vanilla)
2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
Preheat oven to 350 degrees F.
Cream sugar and butter.
Add egg yolks and vanilla (or lemon extract).
Add flour, baking soda and cream of tartar.
Mix until well combined -- dough will be stiff.
Pinch off dough and roll into 1-inch balls.
Roll in granulated sugar.
Place on ungreased cookie sheets.
Bake until set, not brown, for 10-12 minutes.
1 c. butter, softened
1 1/2 c. sugar, plus extra for rolling
3 egg yolks
1/2 t. lemon extract (or 1 t. vanilla)
2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
Preheat oven to 350 degrees F.
Cream sugar and butter.
Add egg yolks and vanilla (or lemon extract).
Add flour, baking soda and cream of tartar.
Mix until well combined -- dough will be stiff.
Pinch off dough and roll into 1-inch balls.
Roll in granulated sugar.
Place on ungreased cookie sheets.
Bake until set, not brown, for 10-12 minutes.
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