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Cook Time:20 minsAdditional Time:55 minsTotal Time:1 hr 15 minsServings:36Yield:3 dozen cookiesJump to Nutrition Facts
Cook Time:20 minsAdditional Time:55 minsTotal Time:1 hr 15 minsServings:36Yield:3 dozen cookies
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:36
Servings:
36
Yield:3 dozen cookies
Yield:
3 dozen cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¾cupsall-purpose flour½teaspoonbaking soda½teaspooncream of tartar¼teaspoonsalt1cupgranulated sugar4tablespoonsunsalted butter, softened (see Tip)1large egg1tablespoonhoney1tablespoonfinely grated lemon zest1tablespoonfinely grated orange zest1teaspoonlemon extract
Cook Mode(Keep screen awake)
Ingredients
1 ¾cupsall-purpose flour
½teaspoonbaking soda
½teaspooncream of tartar
¼teaspoonsalt
1cupgranulated sugar
4tablespoonsunsalted butter, softened (see Tip)
1large egg
1tablespoonhoney
1tablespoonfinely grated lemon zest
1tablespoonfinely grated orange zest
1teaspoonlemon extract
DirectionsWhisk flour, baking soda, cream of tartar and salt in a small bowl.Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Cover and refrigerate the dough for 30 minutes or overnight.Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or nonstick baking mats.Roll the dough into 36 balls (about 2 level teaspoons each) with your hands. Place 2 inches apart on the prepared baking sheets.Bake, one batch at a time, until puffed and beginning to crack, 6 to 8 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.TipsMake Ahead Tip: Cover and refrigerate the dough for up to 1 day. Store cookies airtight for up to 3 days or freeze for up to 3 months.Equipment: Parchment paper or nonstick baking matsTip: To soften butter, let stand at room temperature for 30 to 45 minutes. Or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave–the uneven heat may melt the butter in spots.)Originally appeared: EatingWell Magazine, November/December 2010
Directions
Whisk flour, baking soda, cream of tartar and salt in a small bowl.Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Cover and refrigerate the dough for 30 minutes or overnight.Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or nonstick baking mats.Roll the dough into 36 balls (about 2 level teaspoons each) with your hands. Place 2 inches apart on the prepared baking sheets.Bake, one batch at a time, until puffed and beginning to crack, 6 to 8 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.TipsMake Ahead Tip: Cover and refrigerate the dough for up to 1 day. Store cookies airtight for up to 3 days or freeze for up to 3 months.Equipment: Parchment paper or nonstick baking matsTip: To soften butter, let stand at room temperature for 30 to 45 minutes. Or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave–the uneven heat may melt the butter in spots.)
Whisk flour, baking soda, cream of tartar and salt in a small bowl.
Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Cover and refrigerate the dough for 30 minutes or overnight.
Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
Roll the dough into 36 balls (about 2 level teaspoons each) with your hands. Place 2 inches apart on the prepared baking sheets.
Bake, one batch at a time, until puffed and beginning to crack, 6 to 8 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Tips
Make Ahead Tip: Cover and refrigerate the dough for up to 1 day. Store cookies airtight for up to 3 days or freeze for up to 3 months.
Equipment: Parchment paper or nonstick baking mats
Tip: To soften butter, let stand at room temperature for 30 to 45 minutes. Or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave–the uneven heat may melt the butter in spots.)
Originally appeared: EatingWell Magazine, November/December 2010
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Nutrition Facts(per serving)60Calories2gFat11gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
