Summer is not over. I don't care what you say. It's not over. The sun may be setting earlier than usual, but the lemons are still ripe in San Diego, and they are sunshine in a fruit. Who needs long days when we have citrus that tastes like the longest days of the year? I refuse to acknowledge winter, just as I refuse to acknowledge Game of Thrones.
Side note, I read every single page of those damn books and it took me years and I hated every second of it. That being said, I have not seen the show past the first season, so I'll probably start watching it, like, maybe next week? I need to cleanse myself of my bitterness toward that drivel consuming so much time in my life and resulting in nothing.
Anyway, WINTER IS NOT COMING! Summer is forever with these lemon crinkle wonders. They somehow manage to maintain a sense of lemony freshness despite being comprised of like 90% butter. They have the texture of a chewy cloud, which I for some reason find very appealing. Yes, excellent mouth feel indeed. I wish there were more to say about them, but there really isn't. They are just simple cookies that evoke summer in every bite, and make me forget all about my bitterness toward Game of Thrones.
Butter Count: 8 Tbsp
8 Tbsp Butter
1 cup granulated sugar
`1/2 tsp vanilla extract
1 tsp lemon zest
2 Tbsp lemon juice
1 1/2 cups flour
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp baking powder
1/2 cup powdered sugar
1. Preheat the oven to 350F. Grease light-colored baking sheets with non-stick cooking spray and set aside.
NOTE: If using a non-stick darker baking sheet, reduce the baking time by about 2 minutes.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Whip in the vanilla, egg, lemon zest, and lemon juice. Scrape the sides of the bowl and mix again. Slowly add all of the dry ingredients (except the powdered sugar) until just combined. Scrape the sides of the bowl and mix again to ensure that the ingredients are completely combined..
3. Pour the powdered sugar into a small bowl. Roll a heaping teaspoon of dough into a ball and roll it in the powdered sugar. Place the cookie on a baking sheet and repeat with the remaining dough.
4. Bake for 9-11 minutes or until bottom of cookies begin to barely brown and the cookies have a matte finish. Remove the trays from the oven and cool about 3 minutes before transferring the cookies to a wired rack.