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Sunday, January 23, 2011

Lemon-Raspberry Sugar Cookies

Just like the 10 million other people out there, January means the reintroduction of words like 
"vegetables" and "treadmill" and 
"if you don't hand over that bag of Cheetos, you're going to lose an arm." 

So far it's been going well. I've been working out, keeping track of what I eat, 
and so far I've only gained 2 pounds.

Unfortunately for someone who writes a blog called "weddings and cookies" January also means a lack of content, because it's never a good idea to have a bunch of 

Oh my. How'd those get there?
Ok, I caved. Deliciously caved.

It all started with this:

I picked up this raspberry-flavored sugar at the grocery store months ago, knowing that it would be perfect as the sugar coating on lemon sugar cookies.
And it did!

I realize that I've basically made these before. Well, I've definitely made the Perfect Lemon Sugar Cookie recipe before. And I've made lemon cookies with jam. But a) never together, and b) never with raspberry sugar.

It's a good combination. Totally worth all the treadmill time I've just subjected myself to.
They're crunchy on the outside, while saying perfectly chewy and soft inside. They have a delightfully-light lemon flavor, and the raspberry sugar and jam pairs perfectly with the lemon.

So how do you make these?

Make a batch of Perfect Lemon Sugar Cookies, 
but with a couple modifications (in italics below).

The Recipe
(copied from the Crepes of Wrath blog)

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
zest of 1 lemon
1/2 cup raspberry-flavored sugar
1 cup raspberry jam

1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or tin foil and spray lightly with Pam.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Rub together the zest and granulated sugar until the sugar is a pale yellow color. This helps to infuse all of the oils in the zest into the sugar and gives your cookies an even more lemony flavor. Using a mixer, beat together the butter and sugar until smooth and very fluffy (about 3-5 minutes).

4. Beat in egg, vanilla extract, and lemon extract.

5. Gradually blend in the dry ingredients and mix until just moistened.

6. Roll rounded tablespoons of dough into balls, and roll in raspberry sugar. Place on lined cookie sheets about 1 1/2 inches apart.

7. Bake about 8 minutes in the preheated oven. They should be almost done but still gooey in the middle. Using a spoon, make a small impression in the middle and add a spoonful of jam. Return cookies to over for about 3 minutes, until they're set.

8. Let stand on cookie sheet two minutes before removing to cool on wire racks. As soon as the cookies have cooled, store them in an airtight container to keep them nice and soft. Makes around 20 cookies.

And enjoy!

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