Monday, February 27, 2012

Spelt Lemon Sugar Cookies

The spelt flour in these gives these cookies a bit of a nice grainy flavor.  You can change the recipe by changing the ratio of regular flour and the spelt flour to your tastes. These cookies are crisp on the outside and soft on the inside.

Spelt Lemon Sugar Cookies

2 cups butter, softened
4 cups powdered sugar
4 eggs
3 tablespoons lemon juice
3 tablespoons cream
2 teaspoons grated lemon peel
5 cups flour
1 1/2 cups spelt flour
1 teaspoon baking soda
1/4 teaspoon salt

Cream butter and sugar until light and fluffy.  Add eggs one at a time, beat well after each egg.  Beat in lemon juice, cream and lemon peel.  Combine flour, baking soda and salt.  Gradually add to the cream mixture.  This is hard to get mixed together.  If need be, add more lemon juice to combine the two mixtures, but don't let this make you shy away from trying these.  Cover and refrigerate for 2 hours.

Roll out dough to 1/8 inch think and cut with floured glass or cookie cutters.  Place 1 inch apart on cookie sheet.  Top with sugar by dipping bottom of glass in the dough, then in sugar and then on the cookie.  Twist glass to get the sugar evenly on cookie.  Bake 350 degrees for 9 - 11 minutes or until lightly browned. 


Amy Dingmann said...

Sounds yummy! I first discovered spelt when I was pregnant with my oldest. Loved it!

Did you make those cookies in anticipation of the coming snowstorm?

Unknown said...

I have never used spelt flour before, but if I am going to try it, a cookie is the way to go.