Luscious Lemon Snaps Recipe

Ingredients
<br>- 2 ½ cups all-purpose flour
<br>- 1 ½ cups white sugar
<br>- 2 teaspoons baking soda
<br>- ¼ teaspoon salt
<br>- 2 tablespoons lemon zest
<br>- ¾ cup vegetable oil
<br>- ½ cup fresh lemon juice
<br>- 2 teaspoons vanilla extract
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
<br>step 2: In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and  fill it with the oil, lemon juice, and vanilla.  Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms.
<br>step 3: Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.
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Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups white sugar
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 tablespoons lemon zest
- ¾ cup vegetable oil
- ½ cup fresh lemon juice
- 2 teaspoons vanilla extract

Directions
step 1: Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
step 2: In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms.
step 3: Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.

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