This recipe is from Mollie Katzen’s Still Life With Menu Cookbook. It’s filled with lots of great vegetarian recipes which are themed around menus and Mollie’s oil paintings. She also wrote the classic vegetarian cookbooks The Moosewood Cookbook and The Enchanted Broccoli Forest.
In her words:
My love for art and for cooking spring from the same source. Both interests are lifelong, and at times have seriously intertwined. As a toddler, I was seriously involved in Mud as an art form, replete with food metaphors. As an art student at college I studied painting by day and cooked in restaurants by night. For me, the boundary between these two creative channels is a soft one, sometimes disappearing altogether. This book is an embodiment of that relationship.
- ½ cup butter softened
- ½ cup (packed) brown sugar
- 2 tbsp granulated sugar
- 1 egg
- 2 tablespoons lemon juice
- ¾ tsp grated lemon rind
- 1 cup white flour
- ¼ tsp salt
- pinch nutmeg
Preheat oven to 375° fahrenheit/185° celsius. Lightly grease a cookie sheet.
Cream together the butter and sugars at high speed for 3 to 5 minutes. Add the egg and beat well for another 2 to 3 minutes. Stir in the remaining ingredients. Mix until well combined.
Drop by rounded teaspoons at least 2 inches apart on the cookie sheet.
Bake 12 to 15 minutes or until brown around the edges. Remove from tray right away, and cool on a rack.
Mollie says that lemon snaps are hard to stop eating, especially when they are about one hour old. So if there are going to be a lot of people coming through your kitchen right after you finish baking these, you may consider doubling the recipe. It’s true!
Good with a glass of milk . . .