Make These Wonderful Little Quick and Easy Lemon Crisp Cookies For a Refreshing Treat
August 27, 2010 by admin
Filed under Desserts, Featured, Holiday Baking
By Linda Carol Wilson
Lemon Drop Cookies, photo by nsdis
These Lemon Crisp Cookies are not overly sweet but offer a light, tangy, refreshing taste. Perfect for after a meal or as a snack, these cookies are sure to be winners. They are as at home in a lunchbox as they are at afternoon high tea. Make some to share with your family and friends; you will be surprised how easy they are. Not only are they tasty and easy to make, they are pretty enough to decorate any table.
LEMON CRISP COOKIES
1 stick butter (unsalted is best), softened
3/4 cup granulated sugar
1 large egg
1 1/2 tbsp fresh lemon juice
1 1/2 tbsp finely grated lemon peel
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/4 cups all-purpose flour*
DRIZZLE:
1 cup powdered sugar
5 or 6 tsps lemon juice
Yellow sugar sprinkles
*For a healthier cookie use 1 cup all-purpose flour and 1/4 cup whole wheat flour
Preheat oven to 350 degrees.
In a large mixing bowl, beat the butter and sugar together for two minutes or until fluffy. Beat in the egg, lemon juice, lemon peel, vanilla extract, baking powder, baking soda, and salt. Beat the mixture until well mixed. On low speed, beat in the flour/flours just until blended. Do not over beat the dough!
Drop the cookie dough onto ungreased baking sheets using a teaspoon. Place cookies approximately 1 1/2-inches apart. Bake at 350 degrees 10 to 12 minutes or until the edges are lightly golden brown. Allow to cool on the baking sheets for about a minute then remove to wire racks to cool completely. When cookies are cool, make the drizzle by stirring the powdered sugar and lemon juice together in a small bowl. Use just enough lemon juice to made mixture thin enough to drizzle without being runny. Drizzle over the tops of the cookies and sprinkle the yellow sugar candies over all.
Enjoy!
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For more of Linda’s dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com. For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.squarespace.com. |
Heart Healthy Spicy Salmon Cakes
Salmon Cakes, photo by Another Pint Please...
This is an especially heart-healthy recipe because it contains omega 3 fatty acids in two forms: the fish oil from salmon and the plant-based omega 3 found in walnuts. In a recent clinical trial comparing the two types of omega-3s, researchers found that plant-derived omega-3 offers different heart-health benefits than the marine-derived omega-3, so for optimal heart health, you need to include both sources in your diet. This is also a very customizable recipe. Here, I’m giving it to you dinner sized for 2 people, roughly 2 and a half medium cakes each; or you can save some for lunch the next day. If you want a smaller meal for one person, just use 1 can of the salmon and halve the other ingredients.
Ingredients
2 cans boneless/skinless wild salmon (6 oz cans with liquid)
2 tsp dill
1 tsp sweet paprika
1 tsp red pepper flakes
1 tsp mustard
1 tsp honey
2 eggs
1/2 small to medium yellow onion – chopped fine
1/3 red bell pepper – chopped fine
1/3 cup walnuts – finely crushed
Directions
1. Mix Together the mustard, honey and eggs, then set aside
Mixing Together
1. Mash salmon with a fork and add the walnuts, dill, paprika, red pepper flakes.
2. Mix in onion and red pepper into the salmon.
3. Add mustard/honey and egg mixture into the salmon.
4. Add approximately 1/3-1/2 cup of a combo of Italian flavored bread crumbs/plain breadcrumbs
5. Mixture should be firm and medium wet – just enough to form into patties without breaking apart.
Frying
Form into patties and fry on each side in olive oil until golden brown and hot.
Serving Suggestion
Serve with a good Tartar Sauce on the side or a dab of mayonnaise.
Ginger Marin is a Los-Angeles-based freelance writer whose main site is http://www.bioniclady.com
