I present smushed lemon cookies. Instead of rolling them out and cutting them with cookie cutters, I scooped out 1/4 cups of dough (XL cookies, of course), and smushed them with the palm of my hand. (I am a 4 year old, I know) Then, I sprinkled them with sugar. A note, these don’t spread too much so you can make them as flat as you want. Quick notes – scoop your flour from your flour container into your measuring cup to get the right amount and preheat your oven to 350 degrees for 20 minutes to get the correct temperature. Also, I got a late start on baking and frosted the cookies while they were still warm. If you think the frosting might be too lemony, use 1 tbs lemon juice and 1 tbs water.
- 1/2 cup Crisco (you can also substitute butter, softened to room temp)
- 1/4 cup plus 2 tbs vegetable oil
- 1/4 cup powdered sugar
- 1/2 cup sugar
- 1 tbs water
- 1 tsp lemin extract
- 1 egg
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 2 3/4 cups flour
Directions – preheat oven to 350 degrees for 20 minutes., in a bowl, blend crisco, oil, sugar and powdered sugar. Add water, lemon extract and egg. Blend in remaining ingredients. Scoop out 1/4 cups of dough. On a cookie sheet lined with nonstick baking liners, stagger mounds of dough. Flatten to desired thickness with the palm of your hand. Sprinkle with sugar., bake 13 to 17 minutes (bottoms of cookies will be lightly golden). Cool.
Frosting – combine 2 cups powdered sugar and 2 tbs lemon juice. Frost cookies. Store in covered container.