Word up, cookie.

Originally uploaded by CannibalCupcake
Far be it for me to criticize Martha Stewart. I mean, some people have Jesus, some people have Oprah, I have Martha. But I have to say, Martha…these cookies might have a bit too much butter in them. I mean… I love a buttery cookie. I love a buttery anything. But if you need to wipe your hands clean of grease after every bite. I’m just saying. Don’t be mad at me, I still love you. They taste really good and I’m guessing they’re going to stay soft, which I love in a cookie, although these are so-called snaps, which leads the reader to believe they’ll be making a crispy cookie. My advice to you, should you venture into these simple, but maybe not what you planned on cookies would be this: an inch means an inch. Don’t make 2″ dough balls when it says to make 1″. Do what Martha says. She knows all. That’s why she owns an omnimedia and you’re reading some idiot’s blog about cupcakes and shit. Yes, maybe your cookie scoop is very convenient, and maybe you only have a 1.5″ scoop. Get your hands dirty! And these spread, too, so be generous with the room you give them to bake. Head my warning, I go before you always.

For these cookies you will need:

  • 1 & 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar, plus more for coating
  • 1 large egg
  • Freshly grated zest of three lemons
  • 1 Tbs freshly squeezed lemon juice

Then you:
Whisk together the flour, baking soda, cream of tartar and salt. Set aside. With an electric mixer, beat together butter and sugar for about 2 minutes, until light and fluffy. Add the egg, lemon zest and juice and beat until combined beat just until combined. Cover and refrigerate for at least 2 hours, or overnight.
Preheat your oven to 350 degrees and line large baking sheets with parchment paper. Place some sugar in a shallow bowl and roll dough into 1″ balls, then roll them in sugar to coat. Bake, rotating sheets halfway through baking time, until the edges are brown, about 12-15 minutes. Cool cookies on a wire rack.

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