ADD A LOVELY TOUCH OF ELEGANCE!
So now it’s time to make these regal cookies. You’ll take the dry stuff – flour, baking soda, cream of tartar and salt and give them a good whisking. Then, you’ll use the paddle attachment the beat the butter and sugar until they’re all fluffy and pretty.
With the butter-sugar mixture, add the egg, lemon zest and lemon juice and combined well. Then add the dry stuff to the wet stuff. No need to go nuts here. Just get it combined and scrape down the sides, but don’t worry about beating it to death. These sweet cookies don’t need you to work too hard. Then you get a rest and so does the dough. Cover it and refrigerate it for 2 hours or longer. These are great to get ready the night before you’re going to bake them.
When you’re ready, you’ll want to roll balls of the dough into sugar and then pop them onto parchment paper-lined baking sheets. Let your oven work its magic and soon, your gorgeous lemon sugar snaps will be ready for serving.
I found this delicious recipe from the 365 Days of Baking and More blog. Click the link below to see the blog and the full recipe for these Lemon Sugar Snaps.
CLICK HERE FOR RECIPE
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