1 cup cold butter
3/4 cup brown sugar
1/2 cup white sugar
2 large eggs
3/4 cup brown sugar
1/2 cup white sugar
2 large eggs
zest from 1 lemon
1 tsp cornstarch
1tsp baking soda
1/2 tsp salt
125 grams cake flour
300 grams all purpose flour
1 1/2 cups lemon chips
4 drops doTerra Lemon essential oil
1 tsp cornstarch
1tsp baking soda
1/2 tsp salt
125 grams cake flour
300 grams all purpose flour
1 1/2 cups lemon chips
4 drops doTerra Lemon essential oil
1. Preheat oven to 350 (Convection)
2. Cream together butter and sugar until fluffy and creamy. Beat in eggs, one at a time. Add dry ingredients on low speed. Add lemon chips and essential oil.
3. Refridgerate dough for 15-30 minutes
4. Create 6 oz rough balls. Place on parchment lines baking sheet.
5. Bake 10-13 minutes on middle oven rack until peaks of cookies start to brown.
6. Cook on baking sheet for 30 minutes then remove to finish cooling on wire rack.
No comments:
Post a Comment