We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Friday, March 26, 2010

Cookie Recipe #83 - Lemon-Lime Twists

Twist and shout...for these lemon and lime coookies. A light citrusy twist topped with a lemony icing is a perfect ending for a lunch or midday snack (or anytime)!
Ingredients: 1 cup butter, softened, 3/4 cup granulated sugar, 1 egg, 1 teaspoon lemon extract, 1 teaspoon grated lime rind, 2 tablespoons milk, 1/4 teaspoon salt, 2 1/2 cups all-purpose flour, 1/2 cup confectioners' sugar, 2 teaspoons lemon juice, 2 teaspoons milk.
Instructions: Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper. In a large bowl, beat butter and sugar until light and fluffy. Add egg, lemon extract and lime rind; mix well. Mix in milk, salt, then flour, 1 cup at a time, blending well after each addition. Form dough into a ball and let stand 5 minutes.
Divide dough in two and put one portion in the refrigerator until ready to use. Take a small piece of the other portion (about 1 rounded tablespoonful) and roll on a floured surface into a 10 inch long rope. Fold rope in two and twist around each other to form one twist cookie. Repeat with remaining dough. Arrange on prepared baking sheets, 1 inch apart. Bake 10-12 minutes, until golden brown. Transfer to wire racks to cool.
As cookies cool, mix confectioners' sugar with lemon juice and milk until thoroughly combined. Brush over each twist while still warm; allow to cool completely.
Makes 4 1/2 dozen twists.
"The Ultimate Cookie Book" published by Tormont Publications Inc., Montreal, Canada, in 1997.
Cookies Rule!!!

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