Chill Time
1-2 minBake Time
15 minYield
36 cookiesRating
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Loading...| 1/2 cup butter (125 mL) | |
| 3/4 cup sugar (175 mL) | |
| 1 egg | |
| 1 tsp. grated lemon* (5 mL) | |
| 2 tbsp. lemon juice* (30 mL) | |
| 1/2 tsp. vanilla (2 mL) | |
| 1 1/4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR (310 mL) | |
| 3/4 CUP ROGERS OAT BRAN (175 mL) | |
| 1 tsp. baking powder (5 mL) | |
| 1/3 cup currants (optional) (80 mL) |
| 1. | Cream butter and sugar. Add egg, zest, juice and vanilla. |
| 2. | Combine flour, oat bran, baking powder and salt in a bowl. |
| 3. | Add the dry ingredients to the butter mixture. Mix well. Add currants, if using, and mix well. |
| 4. | Wrap dough in plastic wrap and chill dough for at least 1 1/2 hours until firm. |
| 5. | Preheat oven to 325°F (160°C). |
| 6. | Shape dough into 1” balls and roll in sugar. Place on prepared cookie sheets but do not press down. |
| 7. | Bake for 15 minutes. Remove from oven; allow to sit on sheet 1-2 minutes and then transfer to a cooling rack. |
| 8. | Yield: 36 cookies |
| 9. | *You can use lemon or orange zest puree available at Rogers Bulk Food Store. If using, reduce the juice from2 tbsp. to 1 1/2 tbsp. |
| 10. | Variation: Substitute Orange zest and juice for the lemon and add 1/3 cup dried cranberries. |
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