Monday, 9 July 2012
Baking My Way: Lemon Brown-Eyed Susan Cookies
1 cup sugar
1 cup margarine or butter, softened
3 tablespoons lemon juice
3 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 egg yolk
1 teaspoon water
Few drops yellow food color
¾ cup semi-sweet chocolate chips
In large bowl, beat sugar and margarine until light and fluffy. Add lemon juice and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 400º F. On lightly floured surface, roll half of dough to ¼-inch thickness. Cut with floured 2 to 3-inch flower-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheets. Repeat with second half of dough. In small bowl, combine egg yolk and water; blend well. Stir in food color. Brush tops of cookies with egg yolk mixture.
Bake at 400° F for 5 to 7 minutes or until edges are light golden brown. Immediatley place chocolate chip in center of each cookie. Remove from cookie sheets. 5 ½ dozen cookies.