Like most of my favorite recipes I stumbled upon these while trying to make something else. In necessity I substituted the two key ingredients in this shortbread cookie and created something my mom can’t get enough of.
3-1/2 cups of white all-purpose flour
1 tsp. baking powder
or
3-1/2 cups of Gluten-Free all-purpose baking mix
½ tsp salt (optional)
1-1/2 cups butter (3 sticks)
1-1/2 cups of white granulated sugar
2 large eggs
¼ cup freshly squeezed lime or lemon juice
1 tsp. grated lime or lemon peel
2 cups dried cranberries
Small bowl of milk
White granulated sugar for cookie tops
Preheat oven to 350 degrees. Grease two cookie sheets. Combine the flour, baking powder, and salt. In a mixing bowl cream the butter and sugar; beat in the eggs one-at-a-time; beat in the lime juice and peel. Gradually blend in the dry ingredients and lastly the cranberries. Using your hands roll the dough into 48 Tablespoon sized balls and place on cookie sheets evenly distanced. Using a heavy bottomed glass, dip bottom into milk, then sugar and press cookie balls out until ¼ thick. Bake for 12 to 15 minutes, until lightly colored. Transfer to wire cooling rack. Makes 4 dozen.
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