Eds. note: This column originally appeared in The Herald on May 12, 2008.
A pair of Forum cooks jumped right on the request for lemon snickerdoodles and provide the following two-recipe windfall.
Mary Taht of Marysville starts us off, supplying a unique whipper-upper made with cake mix and whipped topping.
“This is from a Pillsbury ad from years ago,” she says, “and I’ve shared it often. It couldn’t be easier or tastier, and any cake mix brand works.”
And Marysville cook and cookbook author Dianne Berst antes up with a totally different take and mentions, “This recipe for lemon snickerdoodles, submitted by my friend Laura Day, is on page 193 of ‘I Like Cookies.’ ”
Lemon whippersnaps
1package (18.25 ounces) lemon cake mix
2cups frozen whipped topping, thawed
1egg
1/2cup sifted powdered sugar
Preheat oven to 350 degrees.
In a large mixing bowl, combine cake mix, topping and egg. (Batter will be stiff and sticky.) Drop by teaspoon into powdered sugar to coat (keeping the spoon wet helps).
Place on cookie sheet sprayed with nonstick coating and bake at 350 degrees 10 to 15 minutes, until golden brown. Makes 4 dozen.
Lemon snickerdoodles
1/4cup canola oil
1cube butter, softened
Zest of 1 large lemon
1teaspoon lemon extract
11/2cups sugar, plus extra for coating
3large eggs or 2 extra-large eggs
23/4cups flour
1teaspoon baking soda
11/2teaspoons cream of tartar
1/4teaspoon salt
Preheat ove to 400 degrees.
In mixing bowl, mix together the oil, butter, lemon zest, lemon extract, sugar and eggs. Add flour, baking soda, cream of tartar and salt and mix thoroughly. Chill dough. Form cold dough into 1-inch balls and roll in sugar. Arrange on cookie sheet and bake at 400 degrees 8 to 10 minutes, less in a convection oven.
For nearly 40 years, Judyrae Kruse shared with Herald readers thousands of recipes in her Forum column. Once a month we will be republishing some of those columns on the Food page. If you have suggestions, email Aaron Swaney at aswaney@heraldnet.com.
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