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.