Christmas Fruit Bread

One of my holiday traditions is a wonderfully sweet-smelling traditional Christmas Fruit Bread that I have been making for years that is very similar to the one that I so enjoyed as a child. Back then we made it in loaf pans and I mostly remember devouring it as thick slices of toast with great gobs of melting butter. Today we enjoy it as a braided wreath, fresh from the oven at Christmas brunch. The leftovers make a great base for a Christmas Bread Pudding.

Here's wishing our many loyal readers as well as those new to this little corner of the web, a very happy and safe holiday season.

Christmas Fruit Bread

6 to 7 cups flour

2 packages instant yeast

1 cup sugar

1 tsp salt

2 eggs

2 tsp vanilla extract

½ cup melted butter

2 cups warm milk

2 eggs

1 ½ cups mixed dried fruit/peel

Combine 3 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour than indicated in the recipe, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a floured bread board or countertop.

Cover dough and leave to rest and rise for only 15 minutes. Punch the dough down and knead in the mixed fruit by hand for a few minutes. Divide dough in 3 equal portions and roll the dough into 3 equally long strands about 18 inches or longer. Braid the strands together and form into a circle, tucking one end of the dough under the other and pinching the ends together. Placing the wreath onto a parchment paper lined baking sheet. Cover with a clean tea towel and let rise until about triple in size, about 2 hours. Bake in a preheated 350 degree F oven for about 25 minutes or until golden brown.

NOTE: This recipe will make about 3 small loaves of Fruit Bread if you choose not to make it as a braided wreath.

Tarragon Chicken Mac and Cheese

In need of some comfort food during some of the hustle and bustle of the season.? I sure was last night after a full day of tree trimming and Xmas preparations. Spouse and I threw together this great twist on macaroni and cheese, incorporating some cooked chicken breasts and some fresh tarragon that needed to be used up. It was really delicious. Feel free to try your own cheese combinations for this one. I personally like it with more swiss cheese!

Tarragon Chicken Mac and Cheese

Serves 4-6

Start by cooking to al dente

2 1/2 cups macaroni

Season with salt and pepper and then grill or pan fry in olive oil:

4 large boneless skinless chicken

Cook the chicken completely and set aside to rest for a few minutes before cutting the breasts into quarter inch slices.

For the Sauce:

In the microwave, scald

2 cups whole milk
1 cup chicken stock

In a large saucepan cook together:

4 tbsp butter

3 tbsp flour

1 tsp black pepper

½ tsp sea salt

2 cloves minced garlic

Cook together for 1 to 2 minutes.

Whisking constantly, slowly pour in scalded milk and stock. Continue to cook for 2 more minutes stirring constantly. Stir in

2 tbsp Dijon mustard
4 tbsp chopped fresh tarragon

Grate and blend together

6 ounces mozzarella

6 ounces swiss cheese

½ cup grated parmesan

Butter an 8-10 cup casserole dish. Place 1/3 of the pasta in the bottom of the dish and cover with half the chicken slices. Pour on 1/3 the sauce.  Repeat the layers ending with cheese on the top.
Topping

1 cup cracker or bread crumbs (I use Ritz cracker crumbs)

2 tbsp melted butter

Pinch of cracked black pepper.

Cover casserole dish and bake at 375 degrees F for 30 minutes. Uncover and cook for 15 minutes longer. If you double this recipe, add additional baking time for larger casserole dish.

Bacon and Swiss Frittata

Bacon and Swiss Frittata

We are up and having a little brunch this morning before trimming the Christmas tree. I hadn't planned a frittata for this morning and certainly was not in the mood for an early morning supermarket run, so as usual, I set out to make do with what was on hand. Luckily, there was some Swiss cheese, leftover fettucine and a little bacon hanging out in the fridge along with some fresh tarragon that still had some life in it. Together they came together for quite a delicious frittata.

Now to the dreaded task of stringing the Christmas lights...

Toss together:

2 cups cooked pasta

1 cup grated swiss cheese

1 clove very finely minced garlic

1/2 tsp cracked black pepper

2 tbsp chopped fresh tarragon

8 slices precooked crisp bacon

Place in a greased six cup casserole dish or pie plate.

Whisk together:

6 eggs

2/3 cup whipping cream

1 tsp salt

Pour over the pasta and chesse mixture. Top with additional  grated Swiss cheese if desired. Bake for about 35-40 minutes in a preheated 350 degree F oven or until the eggs are set at the center. Serves 4.

Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies

Spouse came up with this great twist on a double chocolate cookie. Some instant espresso powder added to the recipe really elevates this to a great cookie. The dough also freezes well for these cookies, so like yesterday's Gingerbread Raisin Cookies, you can roll these in balls and freeze them; then you have the choice of baking as many or as few of these as you like when you need them or when that chocolate craving hits.

1 ¼ cups butter

2 cups sugar

2 large eggs

1 tablespoon vanilla extract

3/4 cup cocoa powder

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

4 tbsp instant espresso powder

Cream together the butter and sugar. Add the eggs and vanilla extract to the creamed mixture and beat until well combined.

Sift together the cocoa, espresso powder, flour, baking soda, and salt. Add the dry ingredients to the creamed mixture along with

1 ½ cups chocolate chips

Mix well until a dough forms.

Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough must be very cold when it goes in the oven.

Roll into 1 inch balls and then roll the balls in sugar. Place about 2 inches apart on a parchment paper lined baking sheet and bake at 350 degrees F for about 8-10 minutes. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.

Chewy Gingerbread Raisin Cookies

Chewy Gingerbread Raisin Cookies

These are a recent addition to my Holiday Cookie List, chock full of the smells and tastes of Christmas. These tender cookies are soft and chewy at the center with perfectly crisp edges. With the added raisins, all the great spice flavours of ginger, cloves and cinnamon, as well as a great cookie texture, I like to think of this a ginger snap with more personality! They are seriously addictive to gingerbread fans. Don't say you were not warned!

3/4 cup butter, melted

1 cup sugar

1 egg

1/4 cup molasses

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1 cup raisins

Sugar for rolling

In a bowl mix together the melted margarine, sugar, and egg until blended. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger and fold into the molasses mixture. Cover, and chill dough for a couple of hours or overnight.

Preheat oven to 375 degrees F. Roll dough into 1 sized balls, and roll them in the remaining white sugar. Place cookies 2 1/2 inches apart onto ungreased baking sheets, lined with parchment paper or silicone baking liners.

Bake for 8 to 10 minutes in the preheated oven. Allow to rest on the cookie sheet for a few minutes before transferring them to wire racks to cool. This dough freezes well, so you can roll them into balls and freeze them, then take them out of the freezer, roll them in the sugar and bake as usual. They make take an extra 1 or 2 minutes in the oven this way but you can make a many or as few as you like.

Bacon and Cashew Brussel Sprouts

It seems at this time of year, eveyone is looking for different side dishes for their holiday feast. Today we feature a great idea to dress up one of the most reviled of green vegeatables, the dreaded brussel sprout. I have to confess that I was never a fan but I gobble these right up. We had these at dinner last night and even my 11 year old asked for seconds!!

As with so many other green vegetables, like asparagus and broccoli, overcooking is generally what brings out the bitterness in these vegetables and makes them unpalatable to many folks. I just can't stand them when they are overcooked. As a general rule, if these sorts of vegetables lose their intense green color and start to turn to dark green, then I refuse to eat them. It is a sure sign that they have been overcooked to practically inedible.

I particularly like this recipe because I can pre-cook the brussel sprouts ahead of time, immediately immerse them in ice water to stop the cooking action and preserve their color, then toss them in the garlic butter, bacon and cashews to finish them off immediately before serving.

Bacon and Cashew Brussel Sprouts

2 pounds of fresh brussel sprouts with the ends trimmed and cut in half

Boil the sprouts in salted water for 5 minutes before dropping them directly into a bowl of ice water to stop the cooking action.

In a large saute pan cook until crisp

8 slices smoked bacon, cut in small pieces

Drain all the bacon fat away and add

1/4 cup salted butter
4 cloves minced garlic

Cook only to soften the garlic, do not brown it.

Toss the sprouts back into the pan with the garlic butter, bacon and

1 cup toasted cashews
juice of  1/2 lemon
1 tsp cracked black pepper

Toss together over high heat for only a minute or two until the sprouts are warmed through. Serve immediately.

Double Chocolate Cranberry Pecan Squares

Double Chocolate Cranberry Pecan Squares

This is a recipe of Spouse's that really reminds me of a similar square that we always made during the holidays. I remember those simply as "Christmas Squares" with a graham wafer crumb bottom and then layers of chocolate chips, coconut, chopped walnuts and condensed milk. I prefer these not only for the chewy dried cranberries that are great with chocolate but for the toasted pecans as well, which I've always preferred to walnuts. These freeze pretty well too, so if there's stil room in your Christmas freezer, perhaps you could reserve a small corner for these decadent treats.

Line the sides and bottom of a 9 inch square baking pan with parchment paper.

Prepare the graham wafer crumb bottom.Mix together:

2  1/4 cups graham wafer crumbs

2 tbsp sugar

1/2 cup melted butter

Bake in a 325 degree oven for 10 minutes. Remove from oven and allow to cool for about 15 minutes.

For the top layer mix together:

1 can sweetened condensed milk

2 eggs

1 tsp vanilla extract

Stir in:

1 cup dark chocolate chips

1/2 cup white chocolate chips

3/4 cups toasted pecans ( toast them on a cookie sheet in a preheated 350 degree oven for about 3 minutes)

1 1/2 cups roughly chopped dried cranberries

Spread on top of the prepared base and bake at 350 degrees f for about 25 minutes. Cool completely before cutting into squares and serving.

Makes about 16 squares.

Cherry Bread

Cherry Bread

A very long time ago, I worked in a bakery as a teenager and I remember they made a version of this bread around Christmas time that I really liked. I've never seen it made anywhere else but it does make a great fruitbread for a Christmas brunch, fresh out of the oven or maybe even better, as your morning toast on Boxing Day. This also looks beautiful as a braided bread wreath or braided loaf as well. They'd make great presents that way too. I've never tried it, but this type of bread is also an excellent base for bread pudding as well...now what flavour goes well with cherries...hmmmm?

6 cups flour

1 package instant yeast

1/2 cup sugar

1 tsp salt

2 eggs

2 tsp vanilla extract

½ cup melted butter

2 cups warm milk

2 eggs

1 pound glace cherries (I like to cut my cherries in half.)

Combine 3 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour than indicated in the recipe, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a floured bread board or countertop.

Cover dough and leave to rest and rise for only 15 minutes. Punch the dough down and knead in the glace cherries by hand for a few minutes. Divide dough in 3 equal portions and form into loaves, or into 6 equal portions with two portions per bread pan. Place dough in greased loaf pans to rise. Cover with a clean tea towel and let rise until about triple in size, rising about an inch above the pan; about 2 hours. Bake in a preheated 350 degree F oven for about 30-35 minutes or until golden brown.

Easy Strawberry Orange White Chocolate Mousse Pie

Strawberry Orange White Chocolate Mousse Pie

I'm back in the kitchen this morning after a relaxing day at home yesterday. The kid's Grandmothers, my mom and her twin sister, are bringing them back in town at lunchtime before going to their annual Shallaway Children's Chorus Christmas Concert this afternoon at Cochrane Street United Church. Andy Jones will be doing the traditional celebrity reading of  "A Child's Christmas in Wales", taking over from Robert Joy of CSI, New York fame who returned again this year to read at the first performance which I attended. You might just be lucky enough to get a ticket at the door at 4 PM. It is a beautiful way to kick off the Christmas season.

Anyway, our lunch guests today will be treated to an apricot glazed roast turkey with roasted poatoes and lemon bacon brussel sprouts, followed by this fantastic and very easy to make Strawberry Orange White Chocolate Mousse Pie. This is a shortcut version of a while chocolate mousse that I like and here I have flavoured it with some very finely minced orange zest which marvelously compliments the fresh strawberries.

Easy Strawberry Orange White Chocolate Mousse Pie

Prepare your favorite pie crust recipe and blind bake an empty 9 or 10 inch pie shell to golden brown. Allow the pie shell to cool completely. If you need a good basic pie crust recipe, you can find one in my recipe for Deep Dish Apple Crumble Pie: http://rockrecipes.blogspot.com/2009/11/deep-dish-apple-crumble-pie.html

A graham crumb crust is also quite good to use with this recipe if you prefer.

In a small saucepan scald together to almost boiling:

1/2 cup whipping cream

zest of one large orange, very finely minced

In a small glass bowl place

8 ounces white chocolate chips

Pour the hot cream and orange zest over the chips and let stand for 5 minutes before stirring the mixture until smooth. Allow this mixture to cool to room temperature.

Whip together to firm peaks:

1  1/2 cups whipping cream

2 tsp vanilla extract

1/3 cup icing sugar

Using a rubber or silicone spatula, fold the white chocolate and orange mixture into the whipped cream mixture by hand, folding only enough to incorporate the chocolate into the whipped cream. Spread evenly into the baked and cooled pie shell and refrigerate for 2- 3 hours or overnight. Cover the top of the pie with fresh strawberries and supremed orange sections and serve.

Tarragon Lime Shrimp Scampi

Tarragon Lime Shrimp Scampi

Spouse and I are hanging out at home today while the kids are out of town visiting their grandparents. Determined to have a relaxing afternoon, watching movies and generally doing nothing, neither of us was much in the mood to cook but not really enamoured with the idea of take-out delivery either. This recipe is the perfect compromise; a fuss-free, totally delicious version of shrimp scampi that we literally had on the table in under 15 minutes. That's quicker than any delivery I've ever ordered!

I think this version of a classsic shrimp scampi would be as at home at your finest dinner party as it would be as a workday supper. Well worth trying.

Serves 4

1 1/2 pounds large shrimp, peeled and deveined, washed and patted dry with paper towels

4 tablespoons butter

4 tablespoons extra virgin olive oil

4 cloves minced garlic

salt and pepper to season

Heat olive oil and butter in a large sauté pan over medium high heat. Add the shrimp to the pan in a single layer along with the minced garlic. Season with salt and pepper and cook for only a minute on each side. Remove the shrimp from the pan and set aside. to the pan add.

juice of one lime

1/2 cup white wine

Simmer to reduce the volume to about half before adding the shrimp back to the pan along with

1/2 cup diced red pepper

4 tbsp chopped fresh tarrgon

zest of one lime, finely chopped

Toss together and cook for an additional minute or two to warnm the shrimp through. Serve immediately over yor favorite pasta.

Chewy Toffee Butterscotch Squares

Chewy Toffee Butterscotch Squares

This one is a favorite no-bake school bake sale item that Spouse makes. Not sure where the recipe came from but the kids love them. I consider this one to be more of a candy than a cookie and the toffee bits really go well with the butterscotch. This batch is off to the Grade Six Tea at Bishop Feild School's annual Christmas Bazaar this afternoon.

1/3 cup butter
2 1/4 cups sugar
1 1/2 cups evaporated milk

Bring these 3 ingredients to a boil over medium heat. Do not stir once it boils. Allow to boil for 2-3 minutes.

Add 2 tsp vanilla
3 cups butterscotch chips

Stir until the chips are melted then fold in

6 cups corn flakes
3 1/2 cups coconut
1 cup toffee chips ( I use the Skor bar brand)

Spread and press down lightly into a parchment or waxed paper lined 9x13 inch baking pan. Chill for a couple of hours before attempting to cut these into squares or bars. Store in an airtight plastic container in the fridge. Makes about 2 dozen bars.

Eggnog Creme Brulée

Eggnog Creme Brulée

Here's an elegant but simple dessert idea for holiday entertaining or possibly as a sumptuous finish to your Christmas Dinner. Don't be intimidated by the pretension that some associate with creme brulée, they are actually not that difficult to accomplish at all. I love to make them for dinner parties because of the fact that they can be made well in advance, even the day before, and all I have to do is take a few minutes away from the dinner table to sprinkle on some plain sugar and torch the tops. It's even fun to sprinkle the sugar on top then pass the torch around the table to let your guests make their own brulée top to this dessert.

1 1/2 cups whipping cream
1/2 cup evaporated milk
1/2 cup lightly packed pale brown sugar
2 large eggs
2 large egg yolks
pinch salt
1 ounce rum or brandy (or 1 tsp rum or brandy extract)
1/2 tsp vanilla extract

Whisk all ingredients together well and pour into 6 individual 8 oz ramekins. Place the ramekins in a glass baking dish and fill the dish to half way up the ramekins with boiling water. Bake for aprox 30-40 minutes or until the custard is set. Remove from water bath and let cool for about a half hour before chilling completely for at least 2 hours.

Sprinkle a teaspoon or two of plain white sugar over the surface of the cooled custard cups. Carefuly move a butane torch in a circular motion over the surface of each cup until the sugar becomes lightly brown and bubbly. Serve immediately.

NOTE: If you don't have a kitchen butane torch, you can try placing the sugar topped custard cups on a high rack under your broiler. WATCH IT CAREFULLY, you may need to rotate the cups around a little during the broiling to evenly brown the brulée crust.

White Chocolate Cheesecake with Raspberries

White Chocolate Cheesecake with Raspberries

This particular cheesecake will be enjoyed at a class lunch to mark the end of the term...wish it was to mark the end of exams! This is a very delicious cheesecake and the delicate flavour of the white chocolate plays very well with the fresh raspberries. Totally uncomplicated but totally delicious, this one is in my personal top 5  favorite cheesecake flavours. It would make an amazing dessert for your holiday feast too; I've already decided that it will be served at mine.

A word about baking a cheesecake in a bain marie before starting the recipe. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the center.

I bake my cheesecakes in a 9 or 10 inch springform pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.

I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splah water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe..

In a small bowl, combine:


1 & 1/3 cups graham wafer crumbs
3 tbsp sugar
1/3 cup melted butter

Press into the bottom of a lightly greased springform pan. (Grease bottom only!)

Over low heat in a small saucepan, heat to scalding

1/3 cup whipping cream

Stir in until completely melted:

1 cup good quality white chocolate chips

Set aside to cool slightly while you prepare the rest of the cheesecake batter.

Cream together:

3 eight ounce packages ounces cream cheese
1/2 cup sugar

Add, one at a time

3 eggs

beating well after each addition. Add

3 tsp vanilla extract
melted white chocolate

Finally blend in

1 cup whipping cream

Pour over the prepared base and bake in a bain marie at 325 degrees F for 50 minutes to an hour. The cheesecake should just be beginning to lightly brown at the edges and the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Remove the cake from the oven and run a sharp knife completely around the edge of the pan. This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface) Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge).

When completely cool cover the top with fresh raspberries and garnish with melted white chocolate if desired.

Orange Hoisin Beef with Cashews

Orange Hoisin Beef with Cashews

Here's aother of our family's favorite quick stir fry recipes. I like to spice this one up with extra chile paste but truthfully, if you don't like spicy food, this recipe is just as good without the heat. Be sure to toast your cashews if you are buying them raw; The flavor combo of beef, orange and toasted cashews is fantastic!

Serves 4

1 lb thinly sliced beef tenderloin or striploin steck
2 cloves minced garlic
3 tbsp peanut oil
1 cup diced red pepper
salt and pepper to season

Heat peanut oil in a wok over high heat. Quickly add the garlic and beef, season with salt and pepper and stir fry for only about a minute. Add the peppers and stir fry for only about another 30seconds. Remove the beef and peppers from the pan and set aside.

To the wok add

1 cup orange juice

Simmer to reduce the orange juice volume by half before adding all at once

4 tbsp Hoisin sauce
4 tbsp rice wine or Chinese cooking wine
3 tbsp rice wine vinegar (or apple cider vinegar in a pinch)
3 tbsp brown sugar
1 tsp chili paste (optional or to taste)
2 tsp soya sauce
2 tsp toasted sesame oil

Simmer for a couple of minutes before returning the beef and peppers to the wok with the sauce. Bring to a boil and thicken with a slurry of 1 tsp corn starch dissolved in an ounce of cold water. Toss in some fresh orange sections at the end before serving over rice or noodles and sprinkling generously with:

3/4 cup toasted cashews

Orange Date Crumbles

This is a trwist on a classic Newfoundland favorite, the Date Crumble. The classic recipe for these well loved treats can be found here along with an opinion on what makes a great date crumble:

http://rockrecipes.blogspot.com/2007/10/date-crumbles.html

This is basically the same recipe but with orange juice and orange zest added to the filling for a surprising but delectable version of this classic square.

Orange Date Crumbles

First prepare the filling. In a medium saucepan combine and gently boil until thickened (about 10 minutes):

12 oz pkg dates, chopped

2 tbsp butter

2 tbsp cocoa

2 tbsp sugar

1 tbsp vanilla

1 ¼ cups orange juice

zest of one large orange, finely grated or minced

Set aside to cool slightly while you prepare the crumble mixture.

In a large bowl toss together:

2 tsp baking powder

2 cups oats (large)

1 cup unsweetened coconut

2 cups flour

1 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

1 ½ cups butter, cut in small cubes.

Divide crumble mixture in half and press half into the bottom of a 9x13 inch greased baking pan. Spread date mixture over the base. Top with remaining crumb mixture, breaking it into small pieces with your fingers. Bake for 40 minutes at 350 degrees F.

Soft and Chewy Sugar Cookies.

I got this recipe a while back from "Bunny's Warm Oven", a blog I check in on occasionally to see what's cooking. These were touted as "soft, chewy and positively delicious!" I tend to agree.

Here I've made some sandwich cookies by using a little chocolate ganache as a filling which is quite delicious as well. This is yet another great freezer cookie idea for holiday baking!

Soft and Chewy Sugar Cookies

Ingredients

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1/2 teaspoon vanilla extract

1 - 1 1/2 teaspoons lemon extract (depending on how lemony you want them to be!)

1 tablespoon dried lemon peel (optional)

1/2 cup sugar for rolling cookies
Directions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together the butter and sugar until smooth and very fluffy.

4. Beat in egg, vanilla extract, lemon extract and lemon peel.

5. Gradually blend in the dry ingredients.

6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

8. Let stand on cookie sheet two minutes before removing to cool on wire racks.