A Springs spring treat: Lovin’ Oven Lemon Crunchie Cookies

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:

1. Pre-heat your oven to 325 degrees
2. Sift flour, baking powder and salt twice
3. In mixer, beat sugar and lemon zest for 2 minutes
4. Add butter to the lemon sugar mixture and beat for 6 minutes
5. Add egg and egg yolk to mixer and mix until incorporated
6. Add remaining dried ingredients and mix until dough comes together (do not over mix!)
7. Scoop out onto cookie sheet and bake for 12-15 minutes

Learn more about Teen Services Sonoma at teenservicessonoma.org.