Sunshine Lady

Good morning, world!  The sun is shining here today and I have a batch of Lemon Drop cookies on my counter.  They are almost as bright as the sunshine.

Oh, how I love the Springtime.  Rainy days and all.  If only I could get the damn bunnies to stop eating all of my tulips that are trying their hardest to make an appearance.  Seriously!  Does anyone else have a bunny issue?

When we had our house built, it was a brand spanking new subdivision.  We didn't see any sort of creature for years.  I had the most beautiful Petunia landscape anyone could ask for.  Now, we have been discovered.  I haven't been able to grow Petunias in years!  As soon as I plant them, I walk away, turn around to enjoy the fruits of my labor and lo and behold there's a bunny happily eating away at the "salad bar".


We have chased, trapped, stoned, shot, and many other things PETA would be unhappy to know about.  Yet, nothing seems to work.  We planted a garden last year and it looks like a prison with the fencing I had to put around it.  It worked though, they weren't able to get in.  I'm sure they will figure out a way this year though.  They seem to be on the up and up. 

Lemon Drop Sugar Cookies
Yield: about 12 cookies

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Ingredients:

• 1/2 cup sanding sugar, for rolling
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 teaspoon coarse salt
• 2 large eggs, at room temperature
• 2 teaspoons grated lemon zest
• 1 teaspoons pure lemon extract

Instructions:

1. Set the oven rack in the middle position.  Preheat to 350.  Line baking sheets with parchment paper; set aside.  Place the sanding sugar in a bowl; set aside.
2. In a medium bowl, whisk together the flour and baking powder; set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through.  Add the eggs one at a time, beating after each addition.  Beat in the lemon zest and extract.
4. With the mixer on low speed, add the dry ingredients, beating until the flour is absorbed.  Use a 1/4 cup (2-inch wide) ice cream scoop to scoop out the dough and quickly roll into balls between your hands (the dough will be a little sticky but you shouldn't need flour).  Roll the balls in the sanding sugar to coat, and place about 3 inches apart on the prepared baking sheet.
5. Bake one sheet at a time, until the cookies are set but not browned, slightly cracked on the top, and still soft in the center, 12 to 15 minutes
6. Transfer the baking sheet to a cooking rack for 10 minutes.  Use a spatula to transfer the cookies to the rack and let cool completely (if you are able).

Adapted from:  The Sono Baking Company Cookbook

These don't last long and they are addicting!  Trust me, I brought these to bed and my hubby indulged a little.


~ Enjoy!