Home Cooking

Lemon Sands...pretty darned good!


Home Cooking 8

Lemon Sands...pretty darned good!

Will Owen | May 1, 2006 05:42 PM

I was asked to contribute a couple dozen cookies of some sort to be handed out at our historic neighborhood's home tour this year. Mrs. O refused to allow me to do my usual gingersnaps, and I went along with it (though I doubt her assertion that "Nobody likes gingersnaps," since I know at least three people who love'em). I figured Margaret Rudkin's "Pepperidge Farm Cookbook" would be a good source, given the number of excellent cookies from that brand, and was surprised that it contained only five cookie recipes! One of them was so nearly what I'd been thinking about, though, that it could've been the only one. A lot easier than even gingersnaps, too. I monkeyed with the amounts and modified it to use at least one of those Meyer lemons we have growing in the driveway, and they were SO GOOD that Bungalow Heaven's 17th Annual Homes Tour came perilously close to not getting them.

Meyer Lemon Sands (approx. 2 dozen)
- recipe adapted from the Pepperidge Farm Cookbook

1 stick + 2 Tbs butter (5 oz total)
1 1/2 cup flour, unsifted
2 tsp double-acting baking powder
1 tsp salt (if using unsalted butter)
1/2 cup sugar
1 Tbs fresh Meyer lemon juice
2 tsp grated lemon peel, yellow only

Melt butter over low heat. Continue cooking until light brown, stirring frequently. Remove from heat and pour into a mixing bowl, then stir until just warm but still liquid. Stir in the lemon juice.

Sift the flour and baking powder (and the salt, if using), then sift again with the sugar. Whisk in the lemon peel. Add this in stages to the butter, stirring each time until incorporated. You should wind up with a smooth pale-gold paste.

Preheat oven to 375º. Grease a cookie sheet or line with parchment paper, then pinch out dough and form into 1" balls. Place these about 1 1/2" apart on the cookie sheet (they flatten out a lot) - you'll have probably a little over two dozen of them. Put into the middle of the oven and bake for 18 minutes, or until they're brown around the edges. They'll be easy to remove from the sheet after they've cooled to handling temperature, and be tender but crunchy.

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