Lemon Crinkle Cookies Monday, Mar 11 2013 


There’s a recipe that I’ve seen going around Pinterest for a while, Lemon Crinkle Cookies, and while they look so good, they are so full of sugar that I could never bring myself to make them!! I decided to try a healthier version of them, and it worked! We all love them, and it’s such a nice variety to the typical oatmeal-chocolate-chip cookies that are popular around here. 🙂

So, I reduced the sugar significantly, and used whole grain spelt flour (wheat would work too), and my husband still thought they were really sweet. 🙂  We all loved them for sure.


Lemon Crinkle Cookies

½ cup butter, softened
1/2 cup sugar
½ tsp vanilla
1 egg
1 tsp lemon zest
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cup wheat/spelt flour
1/3 cup powdered sugar

In a bowl, cream butter and sugar together until light and fluffy. Add in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients, except powdered sugar, slowly until just combined. Scrape sides of bowl and mix again briefly.

Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. I then shook each ball briefly in my fingers to shake off extra powdered sugar. Place on greased baking sheet and repeat with remaining dough.

Bake for 9-11 minutes, or until bottoms begin to barely brown. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Lemon Squares Thursday, Dec 22 2011 

I make these lemon bars every Christmas! I love the lemon taste, and love the flavour and colour variation it gives to dessert platters. I love chocolate, but there are a lot of chocolate desserts at Christmas, so this is a nice variation!

The picture is the bars sprinkled with icing sugar, but it can also be iced. I don’t care too much for icing, so icing sugar sprinkles is what I like best. 🙂 Below is a picture of the lemon bars with icing.

Recipe from Jean Pare’s book: “150 Delicious Squares.”

Lemon Squares

First layer:
1 ½ cups flour
¼ cups sugar
½ cup butter or margarine

Mix all 3 ingredients until you have a floury dough. Press in an un-greased 9×9” dish.* Bake at 350F for 10 minutes.

Second layer:
2 eggs
3 Tbsp lemon juice
1 cup sugar
2 Tbsp flour
½ tsp baking powder
1 cup coconut
¼ tsp salt

Beat eggs lightly. Add remaining ingredients and mix. Spread on top of first layer. Bake at 350F for 20-30 minutes until the center is cooked and light brown. Cool and ice.

1 ½ cups icing sugar
2 Tbsp butter or margarine
4 Tbsp lemon juice

Mix all ingredients together, adding more lemon juice as necessary to be able to spread the icing easily. Spread on top of cooled bars. Let cool. Makes 36 squares.

Variation: instead of icing the bars, you can simply sprinkle icing sugar on top of cooled bars.

* Tip: Line your dish with foil paper (overlapping the sides) before putting your layers in. Then, once cooled, it is easy to lift the entire square of bars out and cuts much easier than trying to cut and lift each little square out of the dish.

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