Jump to content


Biomarker for Diffuse Scleroderma skin has been discovered!


Photo

Cookie Recipe Please


  • Please log in to reply
21 replies to this topic

#21 relicmom1

relicmom1

    Silver Member

  • Members
  • PipPipPipPip
  • 208 posts
  • Location:Colonial Heights VA

Posted 25 March 2008 - 04:01 AM

OK Guys, here's a great and SIMPLE recipe for Lemon cookies that my family just LOVES!!!

Easy Lemon Cookies

1 (18.25 oz) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup powdered sugar for decoration

Preheat oven to 375 degrees (190 degrees C)

Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of powdered sugar. Roll them around until they are lightly covered. Once sugared, put them on an ungreased cookie sheet.

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown and the insides chewy.


ENJOY!!!!! :)
Peace :)
Barbara aka relicmom1

#22 Jeannie McClelland

Jeannie McClelland

    Senior Gold Member

  • ISN Support Specialists
  • PipPipPipPipPipPipPipPipPipPip
  • 1,706 posts
  • Location:in the Rocky Mountains of the USA

Posted 06 January 2009 - 05:45 AM

I live in the US now, but my recipe is Scottish, and dates back to the Auld Alliance with France. It was my Gran's, the original Jeannie.

Jeannie's Gaufrettes

1 lb. all-purpose (plain) flour
1 lb. granulated sugar
1 lb. butter (we always use salted), slightly softened.
1 lb. eggs, out of the shell

You'll need a kitchen scale, but you could probably do without :) . You will need a waffle iron or a pizelle iron.

Weigh out the flour, put in a bowl, and set aside.
Weigh sugar, put in mixing bowl, and add butter. Beat well, until light and fluffy.

Put a bowl on the scale and zero (tare) it out. Start adding eggs, one by one, until you get a pound's worth. With the so-called large eggs we get, I find that's 8 or 9.

Slowly let one egg at a time slip into butter/sugar mixture, beating well until all are combined. Slowly work in the flour. You should have a soft cookie dough/very stiff batter consistency. It won't flow, but it won't be stiff enough to do anything but drop.

Drop spoonfulls of dough into a pre-heated iron. The 'right' one is something like a pizelle iron, but they taste just as good done in an ordinary waffle iron, just thicker and the recipe won't make as many. With a bit of searching through the cutlery drawer, you could luck out and find a spoon just the right size to make 1 perfect cookie.

These keep exceptionally well. My gran used to send them to my dad when he was in the Army. She'd use the waffle iron because then his mates would think they were cold waffles and wouldn't want any. :lol:
Jeannie McClelland
(Retired) ISN Director of Support Services
(Retired) ISN Sclero Forums Manager
(Retired) ISN Blog Manager
(Retired) ISN Assistant News Guide
(Retired) ISN Artist
International Scleroderma Network