This recipe was the runner up in my Lemon Cookie bake-off but let me tell you, they didn't lose by much. Almost a tie! In fact, this is the one I voted for. I absolutely loved them and as I stated in a previous post, they remind me of the cookies my grandmother used to make. What I found interesting is that Nana incorporates orange as well as lemon, producing a more subtle citrus taste.
3 Eggs (at room temperature)
1 cup of sugar
1 cup of vegetable oil
1 cup of orange juice
Zest of one big orange
5 cups all purpose flour
4 generous tsps of Magic baking powder
Preheat oven to 350 F
In a bowl, beat eggs and sugar until smooth,
slowly incorporate oil, orange juice and orane zest.
Add flour, one cup at a time and baking powder, 1tsp at a time
When properly combined, pour batter onto a floured surface and kneed gently until smooth.
Mixture must still be soft but not overly sticky
Line cookie sheets with parchment paper or foil
Cut our a heaping tsp of dough and roll it out into a 10" long by 1" thick "rope"
Then cut in 2" pieces. Hold the end with your finger and overlap the other end to close the ring.
Place the cookies on the cookie sheet at least 1 inch apart and bake for 12 to 15 minutes or until a toothpick inserted in the middle comes out dry. Remove from oven and let cool. Yields approx. 48 to 50 cookies
(Once again, if you make giant cookies like mine lol...You'll have to cook them for a little longer. The bottom of the cookie should be golden and the top, only slightly golden. You can achieve this faster by baking on convection)
1lb of Icing sugar
1 tsp of lemon juice
Gradually add water until it is the right consistancy. Should not be too liquidy.
Then dip each cookie into the icing sugar and place them on waxed paper or parchment to dry. Store in an airtight container for 1wk.
Thank you - and as always, send me your feedback.