Meyer lemons are still in season and who doesn’t love a tangy, sweet lemon cookie?!
This issue’s recipe is compliments of Springs-based non-profit Teen Services Sonoma’s Lovin’ Oven.
The Lovin’ Oven is a catering and event services microbusiness that employs 35 teens, who serve as chefs, bakers and waitstaff.
For these teens, it’s a special opportunity to gain insight into the ever growing hospitality industry in Sonoma Valley and it is also often their first job – Teen Services Sonoma employs more teens than any other organization or business in our community.
These tasty cookies are a delightful spring treat and will pair well with a classic English milky tea or a nice, bright buttery Chardonnay! Oh, and a cup of milk, of course!
There is a lot of sugar in these cookies, so feel free to modify accordingly if you’re seeking a sugar free option!
Lovin’ Oven Lemon Crunchie Cookies
Makes 30 cookies
You’ll need:
- 12 ounces (3 sticks) butter
- 1 pound 2 ounces sugar
- 5 tablespoons Meyer (or not) lemon zest (about 5 lemons)
- 1 whole egg
- 1 egg yolk
- 1 pound 10 ounces all purpose flower
- 2 tablespoons + 1.5 teaspoons baking powder
- 1 tablespoon salt
- A stand mixer or a large bowl with a hand mixer
- Sifter
- Cookie sheets
What you’ll do:
- Pre-heat your oven to 325 degrees
- Sift flour, baking powder and salt twice
- In mixer, beat sugar and lemon zest for 2 minutes
- Add butter to the lemon sugar mixture and beat for 6 minutes
- Add egg and egg yolk to mixer and mix until incorporated
- Add remaining dried ingredients and mix until dough comes together (do not over mix!)
- Scoop out onto cookie sheet and bake for 12-15 minutes
Learn more about Teen Services Sonoma at teenservicessonoma.org.
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