Lemon Shortbread Cookies

From Nanci Zombro

Do not preheat oven- dough must chill before baking.

Ingredients:

2 cups melted butter (4 sticks, 1 pound)

2 cups powdered sugar

1 cup granulated sugar

2 eggs

2 tsp lemon extract (orange works well too)

1 Tb lemon zest (or orange zest)

1 tsp baking soda

1 tsp cream of tartar (critical)

1 tsp salt

4.25 Cups Flour (regular or gluten free)

½ cup granulated sugar in a small bowl (for later)

Instructions:

Melt butter in microwave for 3 minutes.  Add sugars and mix.  Let mixture cool to room temperature before adding eggs.

Add eggs one at a time, beating after each addition.

Add the lemon extract, zest, baking soda, cream of tartar and salt.  Mix well.

Add the flour in half cup increments, mixing after each addition.

Chill dough for at least 1 hour (overnight is fine too)

Preheat oven to 325.  Use your hands to roll dough into walnut sized balls.  Roll each ball in the sugar.  Place on cookie sheet and flatten.  (I use the bottom of a glass)

Bake at 325 for 10 to 15 minutes – should have a tinge of gold on the top.  Cool on the cookie sheet for 2 minutes then transfer to a rack to finish cooling.

 That’s all I did for the lemon ones.  If you want, you can dip each cookie in melted chocolate and place them on waxed paper to dry.

                Chocolate Dip = 2 cups chocolate chips and 1 stick of butter – melted together in the microwave.  Stir to make sure the chips are melted.  I use a half and half mixture of milk chocolate and semi-sweet chocolate.

Original recipe is for the orange shortbread with half of the cookie dipped in chocolate – called Sun Moon Cookies

Chocolate Chip Oatmeal Cookies

1 cup (16 tablespoons) unsalted butter, at room temperature

1 cup light brown sugar, packed

1/2 cup granulated sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 tablespoon vanilla extract

2 cups Unbleached All-Purpose Flour

1 cup quick-cooking or old-fashioned oats

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt or 3/4 teaspoon regular table salt

3 cups semisweet chocolate chips

 

Directions

Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth.

Add the egg, egg yolk, and vanilla one at a time, beating well after each.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.

Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

Stir in the chocolate chips.

Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.

https://www.kingarthurbaking.com/recipes/chocolate-chip-oatmeal-cookies-recipe