Differences

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--- menus:lemon_thyme_cookies [2025/07/02 07:51] – [Directions] karin
+++ menus:lemon_thyme_cookies [2025/07/04 15:15] (current) – karin
@@ Line 16: / Line 16: @@
   * With an electric mixer, cream together butter and brown sugar until smooth and fluffy. Add the eggs, lemon zest, and lemon juice and beat until smooth.
-  * Sprinkle the salt, thyme, and flour on top. Beat on low speed until the dough comes together and no streaks of flour remain.
+  * Sprinkle the salt, thyme, and flour on top. Beat on low speed until the dough comes together and no streaks of flour remain. The dough will be VERY soft!
-  * Roll out the dough into logs and wrap in saran wrap. Refrigerate for at least 2 hours or up to 48 hours.
+  * Generously flour your workspace and roll out the dough into logs and wrap in saran wrap. Freeze the dough for at least 2 hours or up to 48 hours.
   * When ready to bake, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
-  * Cut the logs into thick slices and place the slices on the parchment paper. Bake for 8-10 minutes or until edges are very light golden brown and centers look set. Allow to cool for 4 min. in the pan, then remove to a wire rack to cool completely.
+  * Cut the logs into thick slices (while still frozen!) and place the slices on the parchment paper. Bake for 8-10 minutes or until edges are very light golden brown and centers look set. Allow to cool for 4 min. in the pan, then remove to a wire rack to cool completely.
 ===== Source =====
-  * [[:book:chewy_gooey_crispy_crunchy_melt_in_your_mouth_cookies|Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies]] by Alice Medrich, p. 154
+  * NeighborhoodFood: [[https://neighborfoodblog.com/lemon-rosemary-butter-cookies/|Lemon Rosemary Butter Cookies]]
-  * Yield: 93 cookies
+  * Yield: 61 cookies
-  * Note: in past years I have put in twice as much crystallized ginger (1 1/2 c.), but this year I only had a small bag of ginger to work from  and no time to go to the store for more so I just went with what I had, and it still seems pretty darn gingery. I added a little bit of powered ginger to the sugar that the cookies were rolled in so that perhaps helped, but I don't know how much that really added to anything. Bottom line: it's totally fine with less crystalized ginger, but if I had more I would probably add it because the gingery the better, as far as I'm concerned!
+  * Last updated: 7/4/25
-{{tag>type:dessert type:cookies type:vegan ingredient:ginger ingredient:molasses book:chewy_gooey_crispy_crunchy_melt_in_your_mouth_cookies}}
+{{tag>type:dessert type:cookies ingredient:lemon ingredient:egg_yolk}}