Recipe by LG Burnett
"Soft, tasty, quick and easy cookies. Great for spur-of-the-moment baking since you don't need to soften butter."
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grated lemon zest
sifted all-purpose flour
Wow!! They are easy,quick, and good. Mixed and baked 2 batches in a little over an hour. The first was made as directed and in the second 1 tsp. of maple extract was subsittued for 1 tsp. of vanilla and each cookie was topped with a pecan. Thanks.
The cookies were quick and easy but very tasteless.
These were very quick and easy, they tasted just like sugar cookies. The only thing I did differently is use canola oil and dipped the glass in cinnamon sugar instead of regular sugar. These are the perfect cookies to make if you have no butter and you just need a cookie!
This recipe has been worn out every time it has been written down in my family. My grandmother has made them for as long as I could remember. We substitute lemon juice for the lemon zest, it gives it a nice lemony flavor. For texture you could still use some of the lemon zest.
I baked as directed in the recipe except, I used a whole lemon for zest, putting at least 2 tsp in the dough. I baked at 350 for 7-8 minutes convection. For flavorful Christmas cookies, top with icing made with the rest of the lemon zest, lemon juice and powdered sugar. Add sprinkles or colored sugar for decoration. Excellent, not too sweet flavor!
I have been making these cookies since I was a teenager. They are so easy to make and have a nice flavor and soft texture. They can be iced with butter cream frosting dyed to match the event or holiday. This is the only sugar cookie I make.
These cookies were great! I substituted Extra Virgin Olive oil and they were great! They were a great hit with the kids :)
* Percent Daily Values are based on a 2,000 calorie diet.
Stir and Drop Sugar Cookies I
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 80
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These sugar cookies stay puffy and moist even when cool.