These days have been slipping by way too quickly... at least quickly enough to ruin my plans of posting several times per week. And while I'm happy the weekend is here once again, I hang my head in shame when I see my backlogged task list including plans to share several delicious recipes.
I'm glad I managed to get around to posting the Linguine with Avocado & Arugula Pesto {as were my other avocado loving friends out there. The excitement was palpable!}, but you know that no week is complete {for me} without a sweet little somethin'.
Last week I posted a status update on TKP's Facebook page asking everyone out there {you are out there, aren't you??} to give me some ideas for using up the excessive amount of lemons in my kitchen.
See, Steve and I have recently started shopping at this little local produce store where the fruits and veggies are dirt cheap, so we've been stocking up on even more wholesome goodies than usual. {Something happens to a girl when, what is normally "forbidden fruit" - or veggie - is suddenly offered to her for pennies.}
So, a few weeks ago I bought a bag of lemons. And then last weekend I bought another bag, forgetting completely that I was already fully stocked in the citrus department. Oh, well. Worse things have happened.
The lemons have been staring at my from my fruit bowl begging to be used up. And I do use lots of lemons. Whisked into vinaigrette. Squirted over fish. As a complement to pasta. In a refreshing glass of ice water. Still, loads of lemons.
When my Facebook friends left their suggestions on my wall, I noticed a theme: dessert. Pudding, pie, bars, curd... looks like I'm not the only one with a sweet tooth! 😉
I remembered having pinned a recipe on Pinterest a while back for some Lemon Crinkle Cookies that looked divine and simple. {And simply divine!} So with only an hour before having to head to work {I always get the urge to bake right before I have somewhere to be. Sigh.}, I whipped up a batch of these.
I'm so glad this recipe won the lemon lottery.
Chewy cookie lovers, these are the perfect cookie for you. Warm out of the oven, they elicit audible "Mmmmm's". If you happen find yourself with an excess of lemons {or really, if you just want delicious chewy cookies}, give these a try.
Chewy Lemon Crinkle Cookies
Ever so slightly adapted from LDS Living
1 stick of butter, softened
1 cup granulated sugar
½ teaspoon vanilla extract
⅛ teaspoon almond extract
1 whole egg
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Preheat oven to 350 degrees. Grease baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, almond extract, egg, lemon zest, and juice. Scrape sides and mix again.
Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.
Pour powdered sugar onto a large plate or in a bowl. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies are crinkly but not wet looking. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Michael says
Going to have to make these !!! Just wanted to make one brief comment about unused lemons and limes. I use old fashioned ice cube trays and freeze exactly 1 TBS of lemons and lime juice then layer them in freezer bags. I do a lot of Thai cooking and one lump of frozen lime is the perfect amount to add to scampi or Tom Yum Goong bowl !! Thanks for sharing your site with another foodie!
thekitchenprep says
@Michael - Great tip! I am always looking for good shortcuts, time savers, and ways to reduce food waste in the kitchen. I'll have to give this a try! I do hope you'll make these cookies, they are addictive! Hope you enjoy them. 🙂