As it is National Cookie Day ~ I got to RE-membering my Bakery in Manitou Springs, CO. C R Buns; A Bakery Extraordinary ~ and there were a couple of things we were really known for, the name which was a play on initials and then the logo not with standing. It was a Cinnamon Roll, which I know is not a cookie, but also I made monster cookies, all the cookies were really an after school meal.
Through the years, I have stopped eating wheat so, that meant if I was to enjoy a cookie, I needed to come up with some thing and fast – what was out there 20 plus years ago ~ all tasted, smelled and looked Cardboard. I have a bit of a sweet tooth, this was not going to work. I have played with many cookies recipes and actually have a few that I like and that I am known for here in Maine, without a Bakery to my name.
This presently is my current favorite ~ perhaps since it is good, yet I’ve still not got it perfect.
I give you both the original- which was a rich M E L T in your mouth delight of a cookie, then how it has evolved. So in Honour of the Day ~ GO bake some cookies.
Rich Sugar Cookie - Lemon
1 C. butter yes, 2 sticks
2/3 C. sugar
1 large egg
2 1/2 C. flour
1/2 tsp. salt
1 tsp. vanilla
zest of two lemons –juice of one
Directions
Cream butter and sugar. Beat in egg and flavoring. Combine and add flour and salt. Chill dough 3-4 hours. Preheat oven to 350F. Roll thinly and cut. Bake 7-9 minutes. I place the dough on a sheet of wax paper and shape it in to a square, it is a very soft dough. After it is chilled I cut it thinly. Let it cool on the cookie sheet for a minute or two before setting them on a cooling rack. I have found this helps keep them from being so fragile. I have no idea how many cookies this batter makes- sorry – it is wonderful decadent
WHEAT-FREE - GLUTEN-FREE USE- Bob's Red Mill Oats
1 ¼ cup buckwheat flour
1 ¼ cup rolled oats sent through the quezy
note- for a little different cookie here are as the buckwheat and the lemon seem to have a metallic taste – have tried both of these – less pepper makes a subtler taste.
3 Tablespoon coarse crushed pepper
OR
½ cup minced crystallized ginger
I made them last night for an event and when I couldn’t find the buckwheat flour I used almond flour in it’s place – nice cookie –
IT IS VERY IMPORTANT to chill this dough- let it get hard.
Sad face I have no pictures of these cookies so the 'ArtDeco' look will have to do.
