<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>285839</id>
  <title>Need recipe - Big Fluffy Lemon Cookies?!</title>
  <published_at>Thu Jun 15 09:16:25 -0700 2006</published_at>
  <post_count>4</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>1531910</id>
        <content>Does anyone have one? I have had this kind of cookie from bakeries and really want/need to make these for an event! Any ideas?? Thanks!</content>
        <published_at>Thu Jun 15 09:16:25 -0700 2006</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>orla</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>1531932</id>
      <content>not sure if it is what you want, but I make these lemon cookies often &amp; am told they are delicious by many (I got the recipe from a friend). they are light &amp; airy (not crunchy) but don't know if that's what you mean by big fluffy.
They are wonderful with dried fruit- either cranberries, cherries or currants.
 
1 stick unsalted butter, softened (plus some for baking sheets)
1 cup sugar
1/4 cup sour cream
1 large egg
1 1/2 cups flour
1/4 tsp baking powder
1/4 tsp salt (I use low sodium)
1 T grated lemon zest
1/2 cup some type of dried fruit (cranberries, cherries or currants)
 
preheat oven to 350 degrees &amp; butter baking sheets generously.  Combie butter &amp; sugar, beating until light &amp; fluffy. beat in sour cream &amp; egg.
In a separate bowl, whisk together flour, b.p, &amp; salt. gradually beat the dry mixture into the other until well combined. stir in zest &amp; fruit. 
drop onto prepared sheets - bake until slightly golden aroud edges- about 20 minutes. let cool 5 minutes on sheet before transfering to rack for 
complete cooling.
</content>
      <published_at>Thu Jun 15 11:31:49 -0700 2006</published_at>
      <parent_id>1531910</parent_id>
      <user>
        <id>0</id>
        <name>pamd</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>1531970</id>
      <content>Thanks! I will try these tomorrow! Do you think that they would be good w/ a light lemon glaze? I might try to use the zest in the cookies and then use the lemon juice mixed w/ confectioners sugar and glaze 'em. I will let you know how they turn out.</content>
      <published_at>Thu Jun 15 14:57:49 -0700 2006</published_at>
      <parent_id>1531932</parent_id>
      <user>
        <id>0</id>
        <name>orla</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>1531980</id>
      <content>never tried a glaze, but I'm sure it will be great. I think I'll try that on half next time. let me know-enjoy!  </content>
      <published_at>Thu Jun 15 15:35:29 -0700 2006</published_at>
      <parent_id>1531970</parent_id>
      <user>
        <id>0</id>
        <name>pamd</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1531990</id>
      <content>Not sure if this is what you're looking for, but Cook's Illustrated has a great lemon sugar cookie recipe..this recipe is low-fat as well!  Not sure it qualifies as "fluffy" though..

Link: http://virtualfrolic.blogspot.com/2006/05/ginger-high-friday.html</content>
      <published_at>Thu Jun 15 16:06:24 -0700 2006</published_at>
      <parent_id>1531910</parent_id>
      <user>
        <id>0</id>
        <name>Virtual Frolic (prev. vf)</name>
      </user>
    </post>
  </posts>
</topic>
