Rolled Lemon Cookies
It isn't very often that you see a cookie recipe where the sugar is optional. The thing is, though, if you just use the honey these are not very sweet cookies. If you propose to ice them I would suggest that the honey-only cookie is the way to go - icing will provide more than enough extra sugar. However, if you are going to eat them plain they are perhaps better with just a touch more sweetness. Or not; a cookie with some subtlety has it's charms too. If you ice them, use a lemon icing - the lemon flavour of the cookie is mild; I think next time I would put in the zest of 2 lemons. Excellent with tea.
36 to 48 cookies
1 1/2 hours prep time
Mix the Dry Ingredients:
2 3/4 cups soft whole wheat flour
the finely grated zest of 1 lemon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup sugar (optional)
Mix 'em, in a mixing bowl.
Next:
1/3 cup mild vegetable oil
1/3 cup honey
1/4 cup lemon juice (the juice of 1 lemon)
Measure the oil and honey into a glass measuring cup, and microwave for 1 minute, more or less, until the honey is melted. Stir in the lemon juice.
Mix the liquid ingredients into the dry ingredients to form a smooth dough. Turn the dough out and knead it for a minute or two.
Roll the dough out to about 1/4" thick, or perhaps slightly thinner. You can do this on a lightly floured surface, but I prefer to do it on a sheet of parchment paper. This is a very non-sticky, easy dough to work with.
Preheat the oven to 350°F. Line 2 cookie trays with parchment paper. Cut out shapes using cookie cutters, and place them on the tray, fairly well spaced. They do expand a little.
Bake the cookies for 13 to 16 minutes until firm and just lightly browned. They will firm up more as they cool, and should end up fairly crisp.
Last year at this time I made Butternut Squash, Carrot & Potato Soup.
36 to 48 cookies
1 1/2 hours prep time
Mix the Dry Ingredients:
2 3/4 cups soft whole wheat flour
the finely grated zest of 1 lemon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup sugar (optional)
Mix 'em, in a mixing bowl.
Next:
1/3 cup mild vegetable oil
1/3 cup honey
1/4 cup lemon juice (the juice of 1 lemon)
Measure the oil and honey into a glass measuring cup, and microwave for 1 minute, more or less, until the honey is melted. Stir in the lemon juice.
Mix the liquid ingredients into the dry ingredients to form a smooth dough. Turn the dough out and knead it for a minute or two.
Roll the dough out to about 1/4" thick, or perhaps slightly thinner. You can do this on a lightly floured surface, but I prefer to do it on a sheet of parchment paper. This is a very non-sticky, easy dough to work with.
Preheat the oven to 350°F. Line 2 cookie trays with parchment paper. Cut out shapes using cookie cutters, and place them on the tray, fairly well spaced. They do expand a little.
Bake the cookies for 13 to 16 minutes until firm and just lightly browned. They will firm up more as they cool, and should end up fairly crisp.
Last year at this time I made Butternut Squash, Carrot & Potato Soup.
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