At around 3pm everyday, I always get a hankerin' for somethin' sweet. Just a little bit of sugar to get you through the afternoon and able to decide what then for dinner. Tonight seemed to be the perfect baking night. It had been a strange day with sun and puffy gray-white clouds in the morning. When that magical hour of 3pm came, we became inundated with rain, hail and wind. It seemed baking might be the best way to spend the evening. Not being motivated enough for a pie, I heard this cookie recipe call my name and I had to share.
I love this particular recipe because ingredients are simple and in an hour, you can have fresh baked cookies without a lot to clean up. Best served with ice cold milk.
Shorty's Ice Box Cookies
Ingredients
2 cups all purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup sugar plus additional for topping
2/3 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 small bag of MnMs (optional)
1. Sift Flour, baking powder and salt into a medium bowl and mix well.
2. Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla extract and lemon zest and mix well. Stir the dry ingredients into the egg mixture until blended. Chill, covered, for at least 30 minutes.
3. Preheat the oven to 375 degrees
4. Drop the cookie dough by rounded tablespoon 2 inches apart onto an ungreased cookie sheet. Mist the bottom of a 3 inch flat bottom glass with water and dip it into additional sugar. Press the glass bottom into each cookie lightly to flatten. Mist glass with water and dip in sugar before pressing each cookie. Add MnMs to top if you choose to.
5. Bake cookies until lightly browned, about 7 minutes. Cool on baking sheet a minute. Remove to wire rack to cool completely. Store in airtight container. Makes about 2 dozen.