Welcome back! Little did I know that I’d be sucked back in after such a long hiatus. (Actually, it was all my idea. I swear, ask anyone…) That’s not to say that we haven’t been in the kitchen over the past few months. In fact, the hardest part of blogging is getting from our table to your screen. Sometimes we just forget to take photos, or they look awful in low light, or the recipe is just a tad underwhelming. Never fear, we’ll try to do better with posting regular updates.
As Melissa revealed, we are again in separate cities separated by a continent and an ocean and nine hours. As one wakes, the other sleeps but it’s always daytime somewhere. Therefore, there can be no excuses for not having enough time to blog. While I’d like to claim that I’m in the more exotic locale, Rome, it’s history and romance, is a bit too much to compete with. But hey, I am near San Francisco and Livermore has a rodeo. Whoo! (Sadly, I missed it this year, but I’ll provide an update next time around.)
Since I’m now the dedicated baker (no pressure!), I’ll share some wonderful cookies from the new locale. There is nothing that makes these “California cookies,” except for their infuriatingly sunny disposition! (Just a little east coast facetiousness…) Since they are perfect as a light anytime snack, they won’t be sticking around long. Enjoy!
- 1 1/2 cups flour
- 1 tsp cornstarch
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tbsp lemon zest
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1/2 cup butter, at room temperature
- Juice of 1/2 lemon
- 1/2 tsp vanilla extract
- 1 large egg
- Whisk flour, cornstarch, baking powder, and salt in a small bowl. Beat lemon zest, sugar, brown sugar and butter in a mixing bowl until creamy. Add lemon juice, vanilla and egg; beat until fully combined. (Once you add the lemon juice, the wet portion will start to curdle, bit it's fine.) Reduce mixing speed and add dry components slowly until incorporated. Transfer dough to an airtight container and refrigerate for at least 3 hours, or overnight.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake for ~12 min, remove and cool for 2 minutes on baking sheets. Transfer cookies to a wire rack. Cookies can be stored in an airtight container up to 1 week.