Cookies

Lemon Zest Sugar Cookies

51

This is a really versatile cookie recipe. For simple sugar cookies, follow recipe exactly, omitting lemon juice and zest. For iced lemon cookies, drizzle cookies with lemon icing

16
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
1 cup sugar
1 egg
3/4 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons

Lemon Icing, optional
1 1/4 cups confectioner's sugar
Juice from 2 lemons
1. In a medium bowl, combine flour, baking powder and salt; set aside. 2. Mix together the butter and sugar on medium speed until light and fluffy. Add egg and vanilla and mix until well incorporated. Reduce speed to low and add flour mixture alternately with lemon juice and zest until well mixed. Place dough in a bowl, cover with plastic wrap and refrigerate for 1 -2 hours. 3. Using a lightly floured rolling pin, roll some of the dough out until 1/2 - inch thick. Using a 3-inch cookie cutter, cut dough into circxles and place on a baking sheet lined with parchment paper. Roll out remaining dough. Cover cookies with plastic wrap and refrigerate for another 2 hours. 4. Preheat oven to 375 F. Bake cookies until edges are just lightly golden brown, about 8-10 minutes. Remove cookies from oven, cool 5 minutes on pan, then remove to cool on a wire rack. 5. In a small bowl, combine confectioner's sugar and lemon juice. Drizzle cookies with icing and allow to set, about 1 hour, before serving Makes approximate one dozen
Nutritions

Calories
278

Sodium
97mg
4% DV

Fat
16g
25% DV

Protein
2g
4% DV

Carbs
27g
9% DV

Fiber
1g
4% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV