Let's talk numbers.
At last count, I had about 40 cookbooks on my book shelf...
At least 15 of those, I've never made anything from...
I have another 14 cookbooks biding their time till they become a part of my book family on my Amazon wishlist...
I have about 40 recipes bookmarked on my computer at work...
At least another 200 bookmarked on Ella Mac (my laptop)...
My (very long-winded) point is that I have lots of cook books that are brand new, that I've never cooked/baked from and if I'm honest, probably never will. So I'm going to start to give them away!
The first book I'm giving away is called 'Indulgence Cupcakes: A Fine Selection of Sweet Treats'. Please see the bottom of this post for details on how to enter the giveaway.
Now, onto today's post. It is another recipe from Sweet Pea's Kitchen - whose recipes are always on point! I'm trying to take advantage of the season known as summer in other countries to make lighter, more refreshing recipes taking advantage of all the lovely fruit around and these fit the bill. Lemon is one of my favourite flavours and these cookies are bursting with it. They're also sweet and light and soft; everything a cookie should be.
Yield - about 3 dozen cookies
2 and 3/4 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 large lemons
1 and 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1/2 cup granulated sugar for rolling cookies
1 - Preheat oven to 180C / Gas Mark 4 / 350F. Line baking sheets with parchment paper or silicone baking mats
2 - In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside
3 - Using an electric mixer, beat the butter and sugar until smooth and creamy. Add lemon zest, egg, vanilla extract and lemon juice; beat at medium speed until combined, about 30 seconds.
4 - Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
5 - Place the 1/2 cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1 1/2 inch ball, roll the ball in sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
6 - Bake until the cookies are slightly brown around the edges and their centers are just set and lightly coloured, 8 - 10 minutes.
7 - Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer them to a wire rack and cool to room temperature. Store in an airtight container at room temperature.
To keep cookies soft, store them with a slice of bread in an air tight container.
Now for the GIVEAWAY!
I'm giving away the copy of 'Indulgence Cupcakes: A Fine Selection of Sweet Treats' There is one mandatory way to enter and additional ways to gain entries into the giveaway (Tip: Each comment only counts as one entry so you're giving yourself more chances if you leave different comments for each entry. e.g. Answer the question in one comment. Tell me you're following me in a different comment etc)
CLOSING DATE - Midnight on FRIDAY 5th August
Rules and How to Enter
1) Giveaway is open to everyone with a UK mailing address
2) For the mandatory way to enter, leave a comment below telling me what your favourite cupcake flavour is.
3) For another entry, follow my blog using the Google Friend Connect 'Follow' button on the right of my blog. Leave a separate comment to tell me you have done this or if you are already following.
4) For yet another entry, follow me on Twitter @vickii373 and leave a comment here to tell me you are following me on Twitter and what your username is. Let me know if you're already following me.