Lemon Sugar Cookies

LEMON SUGAR COOKIES
makes about 3 dozen cookies

2 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 large lemons, zested
1 egg
1/2 teaspoon vanilla
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar, for rolling the cookies

preheat oven to 350°. line at least two baking sheets with parchment paper & set aside.

in a small bowl, whisk together flour, baking soda, baking powder & salt. set aside.

using a stand mixer with paddle attachment, or hand mixer, beat the butter & sugar together at medium speed until creamy & smooth. add the lemon zest, egg, vanilla & lemon juice & continue mixing until well combined. gradually add in the flour mixture until combined.

roll dough, by the tablespoon-full, by hand into little balls, then roll through the reserved granulated sugar. place on prepared baking sheets & bake for 8-10 minutes, rotating halfway through, until the cookies are set & slightly golden. let sit on the baking sheets for a few minutes to firm up before transferring to a cooling rack to cool completely.

Soft Brown Sugar Cookies

Soft Brown Sugar Cookies

Ingredients:

2/3 c. butter, softened
1-1/2 c. brown sugar, packed
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. sour cream

Directions:

Blend together butter and brown sugar. Add eggs, one at a time; blend well. Add vanilla; beat until light. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream; mix well. Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets. Bake at 350 degrees for 8 minutes. Remove to a wire rack; cool. Frost with Browned Butter Frosting. Makes 2 dozen


Browned Butter Frosting

Ingredients

• 1 cup butter $
• 1 (16-oz.) package powdered sugar
• 1/4 cup milk $
• 1 teaspoon vanilla extract

Preparation

1. 1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan immediately from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
2. 2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.

Cajun Shrimp

1 pound medium shrimp, peeled
1/3 cup Worcestershire Sauce
2 teaspoons black pepper
1 tablespoon Cajun or Creole seasoning
1 clove minced garlic
3 tablespoons water
Juice from 1 lemon
12 tablespoons Salted Butter, cubed

Heat a large skillet over high heat. Add shrimp, Worcestershire sauce, pepper, Cajun seasoning, garlic, water, and lemon juice. Stir to combine and cook shrimp, turning once, just until pink and liquid is reduced by half. Reduce heat and stir in butter, a few cubes at a time, until butter is melted and incorporated into sauce. Serve immediately.

Serve over rice or with French Bread for dipping.

Serves 4.