the Brooklyn Kitchen

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Sunday, April 09, 2006

Lemon Cookies

Tried a new recipe this weekend, lemon sugar cookies from a recipe in the Best Light Recipe cookbook. Mmmmm...butter, sugar and lemon zest. and some flour, but it didn't seem like it was enough. The recipe is written for standard baking, but I experimented a bit with the convection settings, with good short-term results: The first batch, cooked at 355 convect for 12 minutes, were crispy and well-risen. The next batch, baked at 375 regular (as per recipe) turned out thinner and slicker after 10 minutes. The third batch, 375 convect for 9 minutes, weren't as crispy as Batch 1, but had a better rise - for the first 7 minutes. After that, they collasped (and yes - I was sitting on the floor in front of the stove, documenting). Flattened and limp.

But i had an aha moment when i recalled a note in another recipe i had been considering. The cookie sheet, common to all, was cool only for the first batch, the best batch. The warm sheet for the subsequent batches melted the butter before the oven heat could cook the cookies, resulting in flatter cookies. Or that's my theory, anyway.

But more importantly, the cookies tasted too...buttery. The local market didn't have cake flour, as called for in the recipe, so i winged it with all-purpose, possibly a cause for the lack of longevity of the rise (even Batch 1 became indistinguishable from the rest after cooling - flat, gooey and SOOO buttery, and not in a good way).

Needed but didn't have:
- a zester (not the box - still can't get zest out)
- more cookie sheets, use cool sheets!
- cake flour

Gave most of them away, if they sit around I would eat them, butter OD or not.

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