WEBThen, eggs and lemon juice are added to the mix. The mixture is combined with the usual dry ingredients— flour, baking soda, and salt —then rolled and baked to perfection. For …
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WEB2 cups unbleached all-purpose flour, (spooned and leveled) ½ teaspoon baking soda. ½ teaspoon kosher salt. 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh …
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WEBDec 15, 2020 · Add in the lemon zest, anise seeds, kosher salt, eggs, buttermilk, and baking soda. Mix until combined. Add 1 cup of flour to the bowl. Mix and the add another once it's incorporated. Add in another ½ cup of flour. If the dough is scoopable it's done. Add another ½ cup of flour if you think it needs it.
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WEBPreheat oven to 350°F (175° C). Using a clean, sharp knife, slice cookies ¼" - ⅜" thick and place on a cookie sheet lined with parchment paper or a Silpat mat. Arrange shortbread …
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WEBAlmost too pretty to eat, these festive wreath-shaped shortbread cookies are infused with Meyer lemon and adorned with sugared rosemary and thyme.Subscribe f
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WEBIn the bowl of a mixer fitted with the paddle attachment, beat butter with zest on medium-high speed until fluffy, about 2 minutes. Beat in confectioners' sugar until pale and fluffy, …
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WEBDrain the peel and rinse it thoroughly with cold water. Rinse out the pot too. Return the lemon slices to the pot with 1 1/2 cups water and bring to a boil (the lemons will release …
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WEBPreheat oven to 350°F. Cream together butter and 1/3 cup of confectioner’s sugar, in the bowl of a stand mixer fit with the paddle attachment, on medium speed until light and …
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WEBInstructions. Preheat oven to 350°F. Sift the flour, baking soda, baking powder, and salt together in a small bowl. Set aside. In a large bowl, beat butter and sugar until creamy. …
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WEBInstructions. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper. In a large bowl, use an electric mixer to combine the butter and sugar. Beat until smooth but …
WEBThere's no better showcase for mild Meyer lemons than this homemade Meyer lemon marmalade. Make jars to give as gifts or crack open and smear over scones. liquid …
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WEBLine 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. In a large bowl, beat the granulated sugar and lemon zest with a mixer on …
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WEBStir in the milk, discarding the lemon peel and thyme. Transfer the mixture to 4 small (4-ounce) ramekins or jars, and place them in a baking dish lined with a clean kitchen …
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WEBPreheat oven to 325 degrees. In a small bowl, whisk together flour and salt. In a large bowl, beat butter, granulated sugar, and lemon zest on medium speed until pale and fluffy, …
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WEBFreeze for 30 minutes. Bake tart shell until golden, about 25 minutes. Let cool completely. Meanwhile, make the lemon curd: Whisk together eggs, egg yolks, sugar, and …
WEBNext, cream together softened sticks of butter, granulated sugar, and light brown sugar. Martha notes that the brown sugar gives the cookies a nice color and a bit of added …
WEBMay 9, 2011 · Instructions. Pre-heat oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, salt, and lemon zest. In the bowl of an electric mixer or other large bowl with a hand mixer or whisk, beat the butter and sugar together, until light and fluffy, about 3 minutes.