LEMON JUMBLE COOKIES

February 2, 2021 / Lyn Jones / 0 Comments

These are crisp, buttery, and lemony. They can be ring or horseshoe shaped, iced. Or cookies.
Makes 4 dozen


Ingredients
  • 2¾ cups all-purpose white flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon bicarb
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, slightly softened
  • Scant 1 cup granulated sugar
  • 1 large egg
  • Generous 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon almond extract
  • Lemon Glaze
  • 1½ cups powdered sugar
  • 1 tablespoon unsalted butter, very warm but not melted
  • 1-2 tablespoons fresh lemon juice, room temp or slightly warm
  • ½ teaspoon corn syrup
  • 2 drops almond extract

1. Preheat oven to 350*. Grease several baking sheets.
2. In a large bowl thoroughly stir together the flour, cream of tartar, bicab and salt, set aside.

3. In another large bowl, with electric mixer on medium speed, beat together the butter, sugar, egg, lemon zest, lemon juice and almond extract until light and well blended. Beat or stir in flour mixture until well incorporated.

4. Gather up the dough and shape it into a ball. Cut it into quarters. Shape each quarter into a flat disc. Score each dish into quarters, then cut into 12 wedges.

5. Roll each wedge between your palms or a work surface to form an evenly thick 4 1/2″-5″ long rope. Bring the ends of each rop together and press firmly to create a ring. Place on baking sheets, spacing 1 1/4″ apart.

6. Bake the cookies, one sheet at a time, in the middle of the oven for 8-12 minutes til just faintly browned at the edges. Reverse the sheet from front to back to ensure even browning.

7. Using a spatula, immediately transfer the cookies to a wire rack to cool completely.

GLAZE (optional):
1.  In a small bowl, stir together powdered sugar, butter 2-3 tsps lemon juice,
corn syrup almond extract (if using.and food coloring.till smooth and well blended.

2.  Thin the mixture with enough additional lemon juice to produce a thin glaze.

3.  Set the racks with cookies over wax paper to catch drips. dip top of each cookie into
the glaze.shake off the excess –.  Let stand until the glaze completely sets – about 1 hour.

For an extra special look. Once the cookies are glazed, add a little food colouring to
leftover icing to intensify the hue, slightly — then pipe or drizzle zigzagged lines
across the cookie tops for an easy but effective contrasting garnish.

NUTRITION INFO
Serving Size: 1 (853) g
Servings Per Recipe: 1
AMT. PER SERVING % DAILY VALUE
Calories: 938.2
Calories from Fat 433 g 46 %
Total Fat 48.1 g 74 %
Saturated Fat 29.7 g 148 %
Cholesterol 174.9 mg 58 %
Sodium 328.7 mg 13 %
Total Carbohydrate 116.8 g 38 %
Dietary Fiber 2.5 g 10 %
Sugars 50.6 g 202 %
Protein 11 g 21 %

https://www.food.com/recipe/lemon-jumbles

Vegan Meringue (using Aquafaba ie chickpea brine)

June 7, 2020 / Lyn Jones / 0 Comments

Brine from one tin of chickpeas
1/4 tsp cream of tartar
1/4 tsp vanilla extract
1/2 cup (100g) caster sugar

  1. The day before, bring the chickpea bring to a boil. Reduce heat and simmer for 10-15 minutes or until reduced to just under 1/2 a cup of brine (you should start out with around 3/4 of a cup of brine – don’t worry, these measurements aren’t exact!)  Refrigerate until cold.
  2. Once cold, whip the cold reduced brine with cream of tartar and vanilla with a stand mixer or hand electric beater (using the egg whipping setting) until foamy. Continue beating until it begins to form soft peaks.
  3. Slowly add the sugar, a few tablespoons at a time, while whipping. Continue whipping until it reaches the stiff peaks stage.
  4. Preheat your grill. Cover the pie(s) with the meringue topping. Broil for 1-2 minutes, being careful not to burn, until the meringue is browned.
1 2 3 4