Lemon Crisps

 



The most popular cookie at Stevens Catering  was Lemon Crisps.  Who wouldn’t love a crispy vanilla cookie with a lemony glaze?

Start by creaming the sugars, butter and  oil together.  Add the eggs and flavoring.



 

In a separate bowl,\ mix together the dry ingredients:  4 cups plus almost 1/3 cup flour, 1 teaspoon salt, 1 teaspoon baking soda and 1 teaspoon of cream of tartar.  Blend dry ingredients into wet ingredients and mix well.



We learned that if the dough set before baking, the cookies dehydrated and didn’t run as much.  Of course if you go head and scoup out the dough with a black scoup onto a parchment covered cookie sheet and mash down with a glass dipped in granulated sugar the cookies will do just fine.

Notice I'm using a mixer from the 1950's.  I have burned up several mixers and at our shop we have burned up several of those new, high dollar kind.  Of course they were never made for that kind of abuse but I will tell you that if you run across a mixer made by Hobart, buy it!!!!  I still have one mixer purchased in 1976 that keeps on running and has outlasted several other newer and supposedly better, mixers.  Hobart makes all commercial mixers now and does not put its name on the newer models.  So that's why you see an old mixer in my pics.  I'll continue to use them and replace the parts as necessary.  They just last!



Bake in a 350 degree F oven for 10 minutes.  Make a thin glaze out of 4 cups powdered sugar, 4 teaspoons lemon extract and enough warm warm water to make a spreadable glaze.  Ice each cookie with the glaze.  Enjoy!

[recipe]

Lemon Crisps

Source:  Inspired by Debbie Morgan

Yield:  58 cookies

[recipe-ingredients]

1 cup powdered sugar

1 cup granulated sugar

1 cup butter, soft

3/4 cup vegetable oil

2 eggs

1 teaspoon vanilla

4 cups plus 4 heaping tablespoons flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

[/recipe-ingredients]

[recipe-directions]

Cream together sugars, butter, and oil. Blend in eggs and vanilla.  Blend together dry ingredients and add wet ingredients. Mix well.   Scoup dough onto cookie sheet with black scouper and mash down with glass dipped into white sugar. Place in freezer and store in ziplock when frozen. Preheat oven to 350 degrees F and place on untreated cookie sheet and bake for approximately 10 minutes. Ice with glaze made of 4 cups powdered sugar, 4 teaspoons lemon extract and enough warm water to make a thin glaze.

[/recipe-directions]

[/recipe]