Page 100 - 15-15 July 18 2018
P. 100
Lemon Crinkle Cookies
They taste like sunshine!
Milchig
INGREDIENTS DIRECTIONS
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1 ¼ tsp. baking powder powder, and salt.
¾ tsp. kosher salt In a large bowl using a hand mixer, beat
10 tbsp. unsalted butter, butter and cream cheese with sugar until
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1 (8-oz.) block cream cheese, softened eggs, lemon zest and juice, vanilla, and
1 ¼ c. sugar IRRG FRORULQJ %HDW LQ GU\ LQJUHGLHQWV XQWLO
2 large eggs just combined. Cover bowl with plastic and
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¼ c. fresh lemon juice to overnight.
1 tsp. pure vanilla extract Preheat oven to 325° and line a baking sheet
GURSV \HOORZ IRRG FRORULQJ RSWLRQDO with parchment paper. Roll dough into 2"
3/4 c. powdered sugar balls, then roll in powdered sugar. Let sit 2
minutes until sugar is absorbed, then reroll
in powdered sugar (do not shake off excess).
Place about 2-inches apart on prepared
baking sheet and bake until cookies crackle
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15 to 17 minutes. Transfer to a cooling rack
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