Milk & Cookies

Lemon zest

Well this baking session went about as well as everything else has been going for me this week, the main difference being that all the problems here were entirely my fault and preventable, like starting out without any butter in the kitchen, not being prepared for the 2 hour wait while the dough sits in the fridge, leaving out 33% of the sugar, and fatally burning 15% of the cookies. Whoops!

Before I manage to explode this blog post somehow, I’ll get to the recipe, from Joy the Baker. You can get the directions from her too, I won’t write them out because they’re so long.

• 2 sticks (8 ounces) unsalted butter (preferably high-fat, like Plugra), softened at room temperature
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar, sifted before measuring
• 1/2 teaspoon salt, preferably sea salt
• 2 large egg yolks, preferably at room temperature
• 2 cups all-purpose flour
• zest of 1 lemon and zest of 1 lime

For the decoration (optional):

• 1 egg yolk
• Crystal or dazzle sugar

Not part of the unlucky 15%

Now here’s what I actually did:

• 2 sticks (8 ounces) unsalted butter (preferably high-fat, like Plugra), softened at room temperature
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar, sifted before measuring
• 1/2 teaspoon salt, preferably sea salt
• 2 large egg yolks, preferably at room temperature
• 2 cups all-purpose flour
• zest of 1 lemon and zest of 1 lime 1 lemon…. that is 2 lemons (Meyer lemons from my aunt Beth’s lemon tree in Berkeley)

For the decoration (optional):

• 1 egg yolk
• Crystal or dazzle sugar regular sugar
• that confectioner’s sugar from above, dusted over the cookies

The cow is back from haitus

As you can see, I didn’t follow the recipe exactly. And they get this ringing endorsement from Jason: “They taste a little like cardboard.” I actually think they taste fine. Maybe they’re not as good as the past few on here but hey, they can’t all get 5 stars.