Page 98 - Baking
P. 98
LAST BITE
LEMON SKILLET 1. Preheat oven to 350°. Spray a 10-inch cast-
COOKIE iron skillet with baking spray with flour. Set aside.
2. In a large bowl, beat butter and granulated
MAKES 1 (10-INCH) COOKIE sugar with a mixer at high speed until fluff y.
Add eggs, beating until well combined. Stir in
1 cup unsalted butter, soft ened lemon zest and juice, and vanilla extract.
1½ cups granulated sugar 3. In a medium bowl, mix together flour, baking
2 large eggs powder, baking soda, and salt. Gradually add
2 tablespoons fresh lemon zest flour mixture to butter mixture, mixing until
3 tablespoons fresh lemon juice well combined.
½ teaspoon vanilla extract 4. Spread cookie dough into prepared skillet.
2½ cups all-purpose flour Sprinkle with decorative sugar.
1 teaspoon baking powder 5. Bake until light golden brown and almost set in
½ teaspoon baking soda the center, approximately 25 to 30 minutes. Cover
½ teaspoon kosher salt loosely with foil to prevent excess browning.
1 tablespoon decorative white sugar crystals Serve with vanilla ice cream, if desired.
Vanilla ice cream, to serve (optional)
