2008年11月3日 星期一

檸檬脆片Lemon Snaps (provided by Kathy)

材料:
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups granulated sugar (white sugar)
  • 2 tsps baking soda
  • 1/2 tsp salt
  • 1/4 cup grated lemon zest (use zester to rip off lemon peel. I use 3 lemons)
  • 2/3 cup vegetable oil (I use canola oil)
  • 1/2 cup fresh lemon juice (squeeze juice from the above 2 lemons)
  • 2 tsps vanilla

做法:
  1. In a large bowl, combine flour, sugar, baking soda, salt and zest. In a small bowl, whisk oil, lemon juice and vanilla. Beat oil mixture into dry ingredients until blended.
  2. Drop dough by heaping teaspoonfuls on to parchment-paper-lined baking sheets, spacing cookies 2 inches apart. Bake at 350 F for 11 to 13 minutes or until edges of cookies are golden brown.

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