posted by Nancy K 05-13-98 7:41 AM
LEMON COOKIES
2 ½ cups whole-wheat pastry flour or all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups sugar
½ cup applesauce
¼ cup canola oil
2 tablespoons fresh lemon juice
4 teaspoons freshly grated lemon zest
In a large bowl, whisk flour, baking powder, baking soda and salt. In another bowl, whisk 1 cup sugar, applesauce, oil, lemon juice and lemon zest until smooth. Make a well in the dry ingredients and add wet ingredients.
Stir until blended. Cover with plastic wrap and refrigerate until chilled, 30 minutes to 1 hour. ( The dough will keep in the refrigerator for up to 3 days.)
Preheat oven to 350 degrees. Lightly oil 2 baking sheets or
coat them with non-stick spray. Place remaining ¼ cup sugar in a small bowl. Using floured hands, roll dough into 1 ½ inch balls. Roll balls in sugar to coat and place 2 inches apart on prepared baking sheets.
Bake cookies, one sheet at a time, for 12- 14 minutes, or until very lightly browned. ( The longer they bake, the
crisper they become.) Cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.
The cookies will keep in an airtight container for up to 3 days; freeze for longer storage.) Makes about 2 dozen
cookies.
Look for whole-wheat pastry flour in health-food stores; it gives baked goods a light texture while adding fiber. Store in an airtight container in freezer.