Time 50m Number Of Ingredients 10 Steps:
Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Whisk all-purpose flour, whole-wheat flour, lemon zest, cream of tartar, baking soda and salt together in a small bowl. Beat butter and 3/4 cup sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, 2 to 3 minutes. With the mixer running, add egg and vanilla, beating until just combined. Reduce speed to low and gradually add the flour mixture, beating until just combined. Place the remaining 2 tablespoons sugar in a small bowl. Using a 1 1/2-inch scoop, portion the dough into about 20 pieces. Shape each piece into a ball and roll in the sugar to coat. Shake off any excess sugar and place the balls 2 to 3 inches apart on the prepared baking sheets. Bake 1 sheet at a time until the cookies are lightly golden brown around the edges and set in the center, 11 to 12 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
Time 40m Yield 18 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside. Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla. Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined. Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets. Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.
Time 40m Yield 18 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets and set aside. Beat 1 1/4 cups sugar, butter, and oil together until creamy. Beat in the egg yolks, lemon zest, and vanilla. Combine flour, baking soda, and cream of tartar in a separate bowl. Sift until combined. Add the dry ingredients to the butter and sugar mixture in 2 batches, stirring with a wooden spoon until just combined. Mix 2 tablespoons sugar, cinnamon, and nutmeg together in a small bowl. Shape the cookie dough into walnut-sized balls and roll them in the sugar mixture until thoroughly coated. Space cookies 2 inches apart on the baking sheets. Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Allow the snickerdoodles to cool on the baking sheets for 2 to 3 minutes before transferring to a wire cooling rack.
Yield Makes 20 bars Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan. To make crust: In the bowl of a food processor, combine flour, confectioners’ sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don’t have a food processor, whisk together flour, confectioners’ sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers. Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes. Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined. Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes. Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.
