The Good Old Fashioned Dandy Cookie
Ingredients:
1 1/2 cups Flour (sifted)
1/4 teaspoon Kosher Salt
1 cup of Butter (2 sticks) room temp
1 cup of Sugar
(cane would be great here, but can use white)
(cane would be great here, but can use white)
2 eggs
1 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
Instructions:
Preheat oven to 350°
Line Baking Sheet with Parchment Paper
Sift together in a Medium Mixing Bowl the Flour and Salt. Set aside.
In another bowl, Cream together the Butter and Sugar.
Combine until light in color and fluffy.
Add Eggs, one at a time.
Beat only until combined.
Fold in Lemon and Vanilla.
Slowly add Dry ingredients, a little at a time so not to lose consistency.
May fold it in or use beater on "Low".
Be gentle.
Place dough in fridge for 15 minutes.
Place dough in fridge for 15 minutes.
Spoon by teaspoonful onto parchment.
This dough spreads when baking. Leave room for spreading.
Bake at 350° for 8-10 minutes.
You will know they are done when the edges turn a nice golden brown.
**For a more golden brown, don't use parchment. They won't stick there's lots of butter in them.
**For a more golden brown, don't use parchment. They won't stick there's lots of butter in them.
Remove from oven and cool on rack.
Store in sealed container for up to a week.
**These make sweet gifts when enclosed in cello bags and wrapped with a seasonal ribbon!
**For purposes of full disclosure.
*I personally substitute orange juice and a 1 tsp orange zest for the "lemon" in this recipe.
It's just my personal preference. You can try them either way. :)
*I also put the dough into a pastry bag and pipe out onto the parchment for a more elegant appearance.
*I personally substitute orange juice and a 1 tsp orange zest for the "lemon" in this recipe.
It's just my personal preference. You can try them either way. :)
*I also put the dough into a pastry bag and pipe out onto the parchment for a more elegant appearance.
ENJOY!!!
