By Sue Lau | Palatable Pastime
Monday has rolled around again and it feels like the month is already flying by. Only two and a half weeks or so until Christmas! More and more Christmas decorations line the streets while our trees here in Cincinnati are still holding orange leaves as if it were the end of October. Yet even so, snow brushed close to the area today, the typical blue color spreading across the radar to within about ten miles from my home.
As a blogger, I have an unusual mixture of holiday spirit. Much of it came over me early on as our difficulties with employment resolved itself and I began making many of the cookies shared with you here since the beginning of December. But the balmy weather has had me running around in shorts, which I have not really done this late in the year since I lived in Central Florida. Plus I have been too busy to get much decorating done. So my spirit waxes and wanes a little bit. Especially since my home cooking has turned towards my January schedule- in some ways it feels like I almost missed the season. But what I need is a good snowstorm, chilly weather so I can curl up with my Gingerbread Eggnog Latte and a little plate full of these lemon cookies.
The cookies themselves are based on a vanilla version, but I do love lemon. And I think the nonpareils add that bit of crunch that reminds me of lemon poppyseed bread, one of my favorite things to bake. And among cookies, these will be one of my favorites for awhile. So I was quite happy to mail these off to several bloggers as part of the Food Blogger Love Cookie Exchange, hosted by the Pintertest Kitchen and Sarah from Fantastical Sharing of Recipes which benefitted charity.
See all the recipes here—>
I love supporting charity as I can. Have you seen my current drive to support food kitchens for the hungry at Feeding America along with the NY Beef Council, and Kita Roberts at Girl Carnivore?
~~~>Find out more here<~~~
I do hope you enjoy these as much as I do. And continue with me tomorrow as I try my best to fill up your cookie tins with yet another cookies recipe, Jewelled Fruitcake Bars. I hope you join me then!
- 1 cup soft butter
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon extract
- 1 teaspoon salt
- 2-1/2 cups all-purpose flour
- 4 ounce jar cake sprinkles
- Preheat oven to 350F.
- Cream butter with sugar in an electric mixer fitted with a paddle.
- Add egg, lemon extract and salt.
- Use a cookie scoop to measure dough and roll into balls.
- Make 12 dough balls at a time, roll in sprinkles then flatten on a piece of waxed paper lined plate.
- Freeze for 15 minutes.
- While dough is freezing prepare another plate of 12 dough balls the same way and leave out on the counter for now.
- Bake the dough disks on parchment lined cookie sheets (they should feel hard coming out of the freezer) for 15 minutes. When you put one pan of cookies in the oven, put the plate on the counter into the freezer to keep them circulating.
- When cookies are done, they should be lightly browned around the edges. Cool on the pan a couple minutes then finish cooling on wire racks.
From the kitchen of palatablepastime.com
- Chocolate Mint Thumbrints from The Freshman Cook
- Clint’s Favorite Chewy Chocolate Chip Cookies from Cooking With Carlee
- Lemon Sprinkles from A Palatable Pastime
- Mocha Drop Cookies from Cindy’s Recipes and Writings
- Oatmeal Raisin Almond Cookies from Feeding Big
- Peanut Butter Truffle Cookies from Family Around the Table
- Pebber Nodder from A Day in the Life on the Farm
- Spritz Cookies from The Chef Next Door
- Tender Italian Sugar Cookies from Jolene’s Recipe Journal