What's In A Recipe & Lemon Snaps

People are so funny.
I was at the post office the other day mailing out a cake to a friend and the clerk was just enthralled as soon as she heard there was a cake in the package.
She informed me that she baked fairly often and that she enjoyed it very much.
And then she says, well can you give me the recipe of the cake you're mailing out?
I looked at her with my eyes wide open, er..yeah sure.
She gave me a scrap of paper to write on while she started helping the next customer.
After looking at her long and hard, I jotted down the recipe on the scrap. She thanked me and said she would definitely give it a try.
Does any one do that?
I mean, that lady was a baker herself.
The library is 2 minutes from the post office where there are at least a hundred recipe books.
A simple google search will yield a few million recipes easy.
She didn't know me and she never tasted the cake.
Yet, she made a complete stranger write down the recipe for a cake she never even tasted.
Go figure.
Like I said, people are so funny. -------------------------------------------------------------------------------------------------------------------------------------------------- Welcome Spring!
Seems kinda early but the weather was simply gorgeous today and the kids were out playing and digging in the backyard.
Resulted in early bath time and a full free hour before bed time. The kids got in the mood for lemon cookies and I happened to have a couple of lemons in the refrigerator.
And you know what they say........when life gives you lemons and an extra hour before bedtime, make lemon cookies :-)
The next half hour was spent making these lemon snaps. Not that they need that long to be put together, but everything takes double the time when working with kids. Anyways, it's a super easy recipe that I adapted from cookierecipe.com.
Halved the recipe, used butter instead of oil, substituted part of the flour with almond meal. The result was pretty yummy. I baked half of them longer for a crispy cookie and some for only a few minutes which resulted in a softer cookie. Both versions turned out good. For a vegan version, use vegetable oil instead of butter.

Lemon Snaps
Adapted from Juanita's submission to cookierecipe.com

Ingredients

• 1 cup all-purpose flour
• 1/4 cup almond meal
  
• 3/4 cup white sugar
• 1 teaspoon baking soda
• a pinch of salt
• 1 1/2 tablespoons lemon zest
• 6 tablespoons butter melted
  
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Method
Preheat oven to 350 F degrees. Grease two cookie sheets.
In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms (it's a very gooey dough).
Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.


These cookies go to the Lets go Nuts Almond event at Tasty Treats.