01 March 2009

Even better with Peanut Butter

That's what Matthew says . . . about this recipe that is a work in progress. I'll let you know if I make any changes. This is MY recipe. I invented it . . . and love it even if it does taste better with peanut butter.

Lemon Cardamom Cookies

half a lemon zested and juiced
3 beaten eggs
1 c sugar
half c splenda
1 c shortening
2 c flour
half t salt
half t baking soda
1 t cardamom

Preheat oven to 350 F. In a small bowl beat eggs and lemon zest and juice. Set aside. In a different bowl, use a mixer to cream the sugar, splenda, and shortening. Beat in the egg/lemon and continue with mixer on high speed until it is ridiculously fluffy. In a third bowl (phew!) sift together the remaining ingredients; flour, salt, baking soda, and cardamom. gently mix into the shortening/egg mixture until completely combined. Drop by spoonfuls onto a baking sheet. Leave about 2" between spoonfuls (dough will spread). Bake about ten minutes for a soft cookie; longer if you want a crisper cookie. Yield 3 dozen.

1 comment:

Matthew said...

They should be used as the bread portion of a PBNJ. I recommend apricot jam and milk dunking.