My husband took me to Best Buy on Valentine's Day to pick out a fancy new camera for the blog.... and well, life... can't forget life. :) We talked to one of the people who work for Sony, and she was showing us a really expensive camera we fell in love with. We were kind of heart broken, until she told us, the smaller model was just as good, and better for us, since we were using it for pictures of Bennett, and food for the blog.
HOW. FREAKIN. EXCITING.
So the camera we bought is a Sony a5000. I still can't decide how much I love it, the saleswoman was much better at taking pictures with it. I'm trying to figure it out, but I feel like I got some pretty decent pictures of the cookies, especially with the terrible lighting I was working with. On base housing has the worst lighting.... it's so yellow and dull!
I also recently bought a silicone baking mat, and baking sheets! I have been eyeing the SILPAT for some time now, but I found the Martha Stewart brand one for much cheaper at Bed Bath & Beyond, and I really love it after making these cookies! Such easy clean up, no left over gunk, no scrubbing. It's really great, and super cute! I purchased the baking sheets in a 2 pack at TJ Maxx for $16, incase anyone is interested.
ANYWAYS, I really hope everyone tries this recipe out, I really love it, and Bennett can't seem to get enough of these sugary lemony cookies! They stay so soft! We made them last night, and I just put them in an air tight tupperware container, and they are still perfectly soft this morning :) Can't beat that!
----Lemon Sugar Cookies----
makes 2 dozen cookies
2 sticks of butter, room temperature
1 egg
1 1/2 cups granulated sugar
2 1/4 cups all-purpose flour
1/2 tsp baking powder
pinch of salt
1 tsp vanilla
juice of 1 large lemon
zest of 3 lemons (reserve zest of 1 lemon for rolling)
1/2 cup granulated sugar (to be mixed with previously mentioned zest, for rolling)
Preheat oven to 350F. Line cookie sheet with parchment paper, or a non stick baking mat.
Cream together the butter and granulated sugar until light and fluffy. About 2 minutes on medium speed. Then add the egg and vanilla, and combine.
In a seperate bowl, sift together salt, baking powder, and flour. Also, zest 2 lemons into the butter mixture, and the juice of 1 lemon. Add the dry ingrentients, and mix on low speed until the flour is well incorporated, then on medium to be sure everything is well combined. If you're using a stand mixer, be sure to scrape the sides down, and get all the butter and flour well combined.
Refridgerate cookie dough for 10 minutes before scooping and rolling (and in between batches), it makes it much easier to work with, and the chilled dough won't spread and flatten as much as room temperature dough.
In a small dish, combine 1/2 cup sugar with zest of 1 lemon. Take small scoops of cookie dough, and roll in the lemon sugar. Place on baking sheet about 2 inches apart, gently press down the dough balls to flatten a bit, and repeat with all the cookies.
Bake for 10-12 minutes. Allow them to cool about 5 minutes on the baking sheet, before transferring to a cooling rack. Store in air tight container.
ENJOY :)
* I only have 2 lemons in the picture, but I did use 3.
* Also, I made my lemon sugar in two smaller batches, 1/4 cup at a time, because I didn't want to waste any. But I used all of the sugar for rolling, so no need to make smaller batches.
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