Extreme Lemon Sugar Cookie
When life gives you lemons, you make lemonade right?
Not so fast missy!
Although I love a nice tall glass of lemonade as much the next guy, there is so much more to lemons (and life) than just plain old lemonade. For example…
Did you also know that lemons:
Are the top source of citric acid
Packed with vitamin C
Act as a natural laxative (the juice of one lemon blended with one egg yolk)
Fresh lemon juice has only 4 calories
Are a natural therapy for treating fever?
When heated, creates salicylic acid, which is a natural pain reliever.
Are excellent thirst quencher
A natural insect repellent
Lighten hair color in the sun
Are an natural body detoxifier
Fruits like apples and pears from going brown
Have a delicious and soothing aroma
Add incredible flavor to baked goods
When needing only a few drops of lemon juice, prick one end with a fork and squeeze the desired amount.
Lemon juice can be frozen for up to 6 month and still taste fresh. To freeze, place juice in ice cube trays.
When a recipe calls for fresh squeezed lemons, squeeze upside down to avoid seeds from dropping into your recipe.
To extend the shelf life of a lemon, keep them in your refrigerator in a clean jar, cover them with cold water and seal the jar well.
A couple of useless facts about lemons:
There are 18 varieties of lemons worldwide
On his second voyage, Christopher Columbus brought the first lemons (and lemon trees) to America.
So, when life gives you lemons go ahead and make lemonade…….
You might also want to make my amazing lemon sugar cookies
Extreme Lemon Sugar Cookies
⅔ cup pure olive oil
1 cup granulated sugar
1 large egg
2½ teaspoons pure vanilla extract
2 tablespoons lemon zest (one large lemon)
2 tablespoons fresh lemon juice
2¼ cups flour (whole wheat pastry flour works well)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup additional sugar for rolling
1. Preheat oven to 375°F. Coat cookie sheets
with olive oil cooking spray.
2. In mixer bowl add olive oil, sugar, egg,
vanilla, lemon zest, and lemon juice. Blend
3. Add flour, baking powder, baking soda, and
salt. Mix until well blended.
4. Drop by teaspoonfuls or by small size cookie
scoop into sugar and roll until well coated.
Place on prepared cookie sheets.
5. Bake 8 minutes, cool on wire racks, pucker up, and enjoy!!!
If you want to get really spunky...Why not dust them with powdered sugar?
© Micki's Kitchen- Micki Sannar 2011
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