Lemon Crinkle Cookies
I’ll be attending my 3rd cookie swap this weekend and I really can’t wait. Cookie Swap (or cookie cheer) was started 3 years ago but Ishay and has grown and evolved very quickly. The first year it was yeld in early December in the Cut n Bake cookie premises and there was about 30 of us.
That year I took shortbread cookies that taste like Eet Sum Mores and make a huge, moreish batch of about 90 cookies. This makes it ideal for gifts at Christmas time. If you want me to share the recipe, let me know.
The following year, Ishay’s team thought it would be best if it wasn’t just a social but instead we actually did some good for the community by raising funds. Last year the cookie swap was held at I Love My Laundry in Cape Town CBD and it was even better attended than the previous one (which means we were hot and squashed) but we had a great auction that raised money for a community project. Last year I made Slutty Brownies which deserves a post on its own ;).
This year, Cookie Swap is being held nationally! See what I mean about it growing and evolving very quickly? We will be raising funds for Khayelitsha Cookies who need shoes and chairs and we will be raising funds by bidding on items like weekends away and book hampers. This year I will be making Lemon Crinkle Cookies from this site but I will be adapting it to suit my needs.
Lemon Crinkle Cookies (makes 5 dozen)
250g butter, soft
5ml vanilla extract
10ml lemon rind
30ml lemon juice
2.5ml baking powder
1.25ml bicarbonate of soda
250ml icing sugar
Preheat oven to 180 degrees celcius and prep a few cookie sheets with baking paper or a silpat (not wax wrap). Beat butter in the bowl of a stand mixer until creamy. Add sugar and beat until fluffy. Add egg one at a time beating well between each addition. Add vanilla essence and lemon rind. Finally add juice and beat until creamy again.
Sift dry ingredients (excluding the icing sugar) together in a separate bowl and add to the butter mixture a spoonful at a time. Remember to leave the mixer on its lowest setting unless you want to be covered in flour. Keep adding dry ingredients until it has all be incorporated and starts pulling away from the sides.
Pour icing sugar into a large plate and add teaspoonful’s of cookie dough. I managed to fit about 12 spoonful’s of dough onto my plate. Roll dough between your hands until they form balls and then roll balls in icing sugar. Transfer balls to cookie sheet leaving enough space between each to allow for spreading. Bake for 12-15 minutes until very lightly golden brown. Allow to cool on the sheet for about 2 minutes before transferring to a wire cooling rack. Makes 60 cookies.