{"id":1261,"date":"2012-03-21T02:46:00","date_gmt":"2012-03-21T02:46:00","guid":{"rendered":"https:\/\/eaumaison.wordpress.com\/2012\/03\/21\/big-soft-lemon-cookies"},"modified":"2012-03-21T02:46:00","modified_gmt":"2012-03-21T02:46:00","slug":"big-soft-lemon-cookies","status":"publish","type":"post","link":"https:\/\/eaumaison.us\/index.php\/2012\/03\/21\/big-soft-lemon-cookies\/","title":{"rendered":"Big Soft Lemon Cookies"},"content":{"rendered":"
<\/div>\n

You know my Big Soft Ginger cookies<\/a>?\u00a0 The ones I’m famous for?\u00a0 The ones I make several times a year?\u00a0 I came up with a new version.\u00a0 Introducing Big Soft Lemon cookies!<\/p>\n

\"\"<\/a>
I have never altered a recipe this radically.\u00a0 It was scary, but a total success!\u00a0 I love lemon and with today being the first day of Spring, ginger and molasses have no place in this kitchen.\u00a0 <\/p>\n

I basically followed the tried and true recipe with a couple substitutions:
–Lemon zest and lemon oil in place of all the spices
–A combination of corn syrup and honey in place of the molasses<\/p>\n

You could do all corn syrup or honey (or even maple syrup) according to the internet.\u00a0 I left out lemon juice, which is often a part of lemon recipes.\u00a0 I was afraid the acidity would alter the cookie’s texture.\u00a0 I hate how most lemon cookies are either crunchy or cake-like.\u00a0 These are true cookies.\u00a0 Like Ben said, we’ll see how they hold up tomorrow.\u00a0 That’s the key strength to the original BSG.\u00a0 If they are good (and not all eaten!) maybe I can take a better picture of them in natural daylight and submit it to allrecipes.<\/p>\n

Big Soft Lemon Cookies<\/h3>\n

Ingredients (with my typical alterations for high altitude)<\/h3>\n
    \n
  • \n
    2 1\/2 cups all-purpose flour <\/div>\n<\/li>\n
  • \n
    Scant 1 teaspoon baking soda <\/div>\n<\/li>\n
  • \n
    1\/4 teaspoon salt <\/div>\n<\/li>\n
  • \n
    3\/4 cup butter, softened <\/div>\n<\/li>\n
  • \n
    1 cup white sugar <\/div>\n<\/li>\n
  • \n
    Grated zest of one lemon<\/div>\n<\/li>\n
  • \n
    1 egg <\/div>\n<\/li>\n
  • \n
    \u00bc tsp lemon oil<\/div>\n<\/li>\n
  • \n
    1 tablespoon water <\/div>\n<\/li>\n
  • \n
    1\/4 cup light corn syrup\/honey combination <\/div>\n<\/li>\n
  • \n
    \u00bc cup turbinado or demera sugar<\/div>\n<\/li>\n<\/ul>\n

    Directions<\/h3>\n
      \n
    1. \n
      Preheat oven to 350 degrees F (175 degrees C). <\/div>\n<\/li>\n
    2. \n
      In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the lemon zest, egg, and lemon oil.\u00a0 Add in the water and corn syrup\/honey. Gradually stir the flour, salt, and baking powder. Shape dough into walnut sized balls, and roll them in the turbinado\/demera sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. <\/div>\n<\/li>\n
    3. \n
      Bake for 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. <\/div>\n<\/li>\n<\/ol>\n
      <\/div>\n","protected":false},"excerpt":{"rendered":"

      You know my Big Soft Ginger cookies?\u00a0 The ones I’m famous for?\u00a0 The ones I make several times a year?\u00a0 I came up with a new version.\u00a0 Introducing Big Soft Lemon cookies! I have never altered a recipe this radically.\u00a0 It was scary, but a total success!\u00a0 I love lemon and with today being the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1261","post","type-post","status-publish","format-standard","hentry","category-uncategorized","post-preview"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/posts\/1261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/comments?post=1261"}],"version-history":[{"count":0,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/posts\/1261\/revisions"}],"wp:attachment":[{"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/media?parent=1261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/categories?post=1261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/tags?post=1261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}