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!

Wednesday, July 21, 2010

Cookie Recipe #200 - Lemon Tuiles

These cookies look like giant Prinlges potato chips but taste like crispy lemon cookies.

Ingredients: 2 egg whites, 1/4 cup butter, melted, 2 teaspoons finely shredded lemon peel, 1/4 teaspoon lemon extract, 1/2 cup granulated sugar, 1/2 cup all-purpose flour.

Instructions: Preheat oven to 375 degrees. In a medium mixing bowl let egg whites stand at room temperature for 30 minutes. Line baking sheets with parchment paper; set aside. In a small bowl combine melted butter, lemon peel and lemon extract; set aside.

Beat egg whites on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold in about half of the flour. Gently fold in butter mixture. Fold in remaining flour until combined.

For each cookie, drop a level tablespoon of batter onto the prepared baking sheet (bake only 3 or 4 cookies at a time). Using the back of a spoon, spread batter into 3-inch circles. Bake in preheated 375 degree oven for 5-7 minutes or until cookies are golden brown around edges.

Using a wide spatula (I picked them up with my fingers-carefully), IMMEDIATELY remove cookies and drape in a single layer over a standard-size rolling pin (place cookies with the side that was against the baking sheet against the rolling pin). Cool cookies on rolling pin until they hold their shape; carefully slide off rolling pin. Transfer cookies to a wire rack and let cool completely.

Makes about 24 cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

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