Tuesday, January 17, 2012
So, maybe these aren't technically snickerdoodles, but they're very similar. They're thin (which means they spread a LOT, so make sure you leave a lot of room between them when baking) and chewy, with crispy edges. The flavor is wonderful - bright and lemony. I have a stash of these, unbaked, in the freezer so I can have freshly baked cookies in just ten minutes.
That's probably my best cookie tip of all time - freeze unbaked scoops of cookie dough in ziploc bags, just make sure you label them with the correct oven temperature and time! (And you might have to add a minute or two to the baking time.)
I found this recipe at Tove's blog - it's in Swedish.
250 g butter, at room temperature
400 g sugar
4 tbsp freshly squeezed lemon juice
grated zest from 1 lemon
2 tsp vanilla sugar (or 1 tsp extract)
420 g all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
extra sugar for rolling, optional
Beat the butter and sugar until pale and fluffy. Add the egg, the lemon juice, lemon zest and vanilla sugar. Mix well. Add flour, baking soda, salt and baking powder, and mix lightly.
Shape the dough - which will be quite soft and sticky (chill it a little if you need to) - into walnut-sized balls and place well apart on a baking sheet. You can roll the cookie balls in sugar first, but I didn't.
Bake at 175°C for 8-10 minutes, and let the cookies cool completely on the sheet (or they'll break easily). They should be pale, but lightly golden around the edges.
Recipe in Swedish: