These cookies remind me of lemon flavored fortune cookies, which may sound boring, but I find them quite pleasant! They’re very thin, so you could easily/accidentally eat quite a few! The recipe is from The Gourmet Cookie Book, a cookbook that shares the best cookie recipes from each year of Gourmet magazine. This recipe is from 1976 – I don’t know how common parchment paper was back then, but with how thin these are, it’s helpful to bake on parchment or a silpat and then lift the parchment a bit when you’re trying to loosen the cookies.
Ok could I have done better with these photos? Yikes probably.
Ingredients:
- 2 eggs
- 2/3 cup sugar
- 1/2 teaspoon vanilla
- 2 teaspoons grated lemon rind (=lemon zest)
- 6 tablespoons unsalted butter, room temperature
- 2/3 cup all-purpose flour
Preheat oven to 400 degrees. They suggest buttering 2 baking sheets, but since we’re almost 50 years on, you can use parchment/silpats.
Beat together the eggs, sugar, and vanilla in a large bowl until the mixture forms a ribbon when the beater is lifted, at least 3-4 minutes – I beat for longer. Mix in the lemon zest.
Oh yeah, some really wonderful friends bought me a Kitchenaid this summer!! And I didn’t even get a picture of the lovely color it is while making these cookies. Next time!
In another bowl, beat the butter until light and fluffy.
Too hot in the house for anything other than ‘kinda melty’.
Add the beaten butter in batches to the egg mixture, alternating with the flour.
Once fully mixed, drop teaspoons of the batter 2 1/2 inches apart on the prepared baking sheets.
Flatten the mounds of batter to 2″ rounds using the back of a spoon that’s been dipped in water. (The water didn’t do much in my experience.)
Bake for 5 minutes, or until the edges are browned. While one pan’s worth bakes, you can prepare the next batch of cookies.
Let the baked cookies rest on the sheet for 1 minute, then transfer to a wire rack with a spatula and let cool completely.
Lemon Thins
From The Gourmet Cookie Book.
- 2 eggs
- 2/3 cup sugar
- 1/2 teaspoon vanilla
- 2 teaspoons grated lemon rind (=lemon zest)
- 6 tablespoons unsalted butter, room temperature
- 2/3 cup all-purpose flour
Preheat oven to 400 degrees. Line two sheets with parchment/silpats.
Beat together the eggs, sugar, and vanilla in a large bowl until the mixture forms a ribbon when the beater is lifted, at least 3-4 minutes. Mix in the lemon zest.
In another bowl, beat the butter until light and fluffy. Add the beaten butter in batches to the egg mixture, alternating with the flour. Once fully mixed, drop teaspoons of the batter 2 1/2 inches apart on the prepared baking sheets. Flatten the mounds of batter to 2″ rounds using the back of a spoon that’s been dipped in water. Bake for 5 minutes, or until the edges are browned.
Let the baked cookies rest on the sheet for 1 minute, then transfer to a wire rack with a spatula and let cool completely.
Ingredients:
Stir the chicken and grapes into the mayo mixture. Cover, and refrigerate at least an hour. (Hardest step!)
Serve the chicken salad in a tortilla with a few big handfuls of spinach.
Ingredients:
Heat 1 cup of the broth to boiling, then add the gelatin and stir until dissolved. Add the remaining broth, lemon juice, and salt.
I used better than bullion, rather than cubes, and did not need any extra salt at all. Let cool to room temperature. Put the mayo into a bowl and add a bit of the room temp broth mixture, stirring until smooth.
Add the rest of the gelatin mixture and stir again until smooth.
Refrigerate until syrupy – that was most of an hour for mine.
Stir in the turkey and celery and pour the mixture into a greased 1 1/2 quart baking dish.
Chill until set.
Stir in the lemon juice and salt. Combine the gelatin and cold water and let set for 5 minutes.
Add the boiling water, and stir to dissolve. Combine the gelatin mixture and cranberry sauce, stirring until smooth.
Pour over the set turkey layer and chill for several hours.
Ingredients (for one loaf):
In a large bowl, whisk together the brown sugar, eggs, applesauce, and oats.
Add the raisins and oil.
Stir in the flour mixture until just combined.
Transfer the mixture to the bread pan and bake for 1 hour. One of my bread pans is an 8×4, so I put the bread pans on a bigger pan in case there was too much batter and it overflowed, but that didn’t turn out to be an issue.
I let them cool for ~10 minutes in the pan, then carefully ran a knife around the inside of the bread pans and turned the loaves out to cool the rest of the way on a wire rack.
A delicious way to get some fruit and whole grains into your carbs!
Beat in the salt, vanilla, and yolk.
Add the flour and beat, scraping down the bowl, until no dry patches remain.
Shape into a ball, flatten somewhat into a disk, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
Roll out the chilled dough and place in a 9″ tart pan, removing any extra by running your thumb over the edge of the pan to cut off the excess. My house is about a million degrees, so the dough instantly went back to floppy and was a nightmare to roll out, but even the cookbook mentions using excess dough to patch any holes. Prick the dough all over with a fork, then freeze at least 10 minutes.
Preheat oven toe 350, then bake the crust for 15 minutes, taking it out halfway through to check if there are any bubbles forming in the crust, and pressing down on them if so before returning to the oven. Set the crust aside to cool.
Once the crust is cool, put the bittersweet chocolate in a heat-proof bowl. Heat the cream over high heat on the stove until it just starts to boil, then pour it over the chocolate. Let it sit, undisturbed, for 30 seconds, then gently stir until the chocolate is evenly melted into the cream. Don’t stir too vigorously or you may end up with air bubbles in your chocolate.
Pour the still warm filling into the crust.
Ingredients:
Press evenly into a 9″ pie pan.
Bake for 10 minutes, then allow to cool. You’re done with the oven at this point.
To make the filling, combine the cream cheese, powdered sugar, vanilla, and salt in a medium bowl and beat until smooth.
Add the caramel sauce and beat in.
In a large bowl, beat the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
Gently transfer into the cooled crust, and sprinkle with…the sprinkles, if using.
Refrigerate at least 8 hours before serving. I waited until the next morning to cover with plastic wrap, and at that point it had enough of a surface that the plastic wrap barely stuck to it.
Add the onion, tomato paste, and water. Bring to a boil, cover, and boil for 5 minutes. Add the peanut butter and boil uncovered another 5 minutes, stirring frequently.
Add the salt, bouillon cube, and chili powder, and stir well, then let boil 5 additional minutes without stirring. Serve over rice, potatoes, and/or vegetables.
Beat in the eggs and vanilla.
Add the flour and salt.
Fold in the chocolate chips.
The original recipe said to drop by rounded teaspoonfuls onto the prepared sheets, but that’s TINY and would take forever and just…no thanks. I used my tablespoon sized dough scoop, and left even that a bit towards heaping when scooping.
Ingredients:
Beat in the eggs one at a time.
Add the vanilla, then the cocoa powder.
Add the flour and salt and beat until smooth, then fold in 1/2 cup of the chocolate chips.
Spread batter in the prepared pan. Press 9 Oreos into the surface of the batter, spaced evenly.
Bake for 25-30 minutes, until they pass the toothpick test.
Meanwhile, place the remaining Oreos in a large ziplock and crush them, then add 1/2 chocolate chips to the bag and mix together.
Meanwhile, melt the remaining cup of chocolate together with the peanut butter. Remove the brownies from the oven and spread the melted peanut butter chocolate over the top, making sure to get it in all the spaces between the crushed Oreos to hold everything together.
Refrigerate for at least 2 hours to set, then let sit at room temperature for 15 minutes before slicing and serving.
Just looking back at the archives, I hadn’t cooked mushrooms since 2018, and before that the last time was 2015… Occasionally they have their uses!
Stir in the flour and spices until the veggies are evenly coated.
Stir in the broth and bring to a boil.
Add the pasta, and reduce the heat. Cook at a simmer, uncovered, until the pasta is cooked, 8-10 minutes. Add the turkey and cream, cook just until heated through, and serve.
sparecake 