there’s-no-butter lemon walnut cookies
This is my first post. Why? (Despite of the fact that I’m sincerely into baking)
1. I was struggling on what to post on my blog for several days. I was even thinking of it on the plane from LA to bay area yesterday. To give it an ending, I decide to pick what I make today, the first day of my winter break.
2. A friend coming from LA kindly gives my old printer a ride to home today because I was not able to bring it to the airport, and usually, I like to make my own thank-you gift. The problem is that though I really want to make brownies, there’s no butter in the refrigerator. I have to come up with something without butter.
lemon walnut cookies
Makes one dozen
3 tbsp vegetable oil
3 tbsp granulated sugar
3 tbsp light brown sugar
1/2 tsp vanilla
3/4 cup of all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
zest from one lemon
1/2 cup raw walnuts, chopped (use toasted walnuts for stronger flavor)
raw sugar for sprinkle (optional)
Preheat the oven to 350F, and line the baking sheet with parchment paper or aluminium foil, lightly greased.
In a stand mixer, cream oil, granulated sugar, and brown sugar on medium speed. Add the egg and vanilla and beat until well combined. Add flour, baking powder, and salt and lower the speed. Then mix in the lemon zest and walnuts. The dough is very sticky.
Use two spoons to drop the cookies on the baking sheet, about 1 tbsp for each. Note that the dough is thinner than regular cookie dough, and this makes it easier to spread out when baked. So leave enough space in between, or it will become a “cookie-sheet.” Sprinkle the top with raw sugar.
Bake in the preheated oven for about 15 minutes or until the edges turn light brown. Rotate the sheet once. Let them cool completely before serving or packaging.