Lemon Sugar Snaps Recipes

CRISP LEMON SUGAR COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

SUGAR SNAP PEAS WITH BROWN BUTTER, LEMON AND HORSERADISH

Steps:

• With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
• Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
• In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
• Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.

LEMON SUGAR SNAPS

Steps:

• In a bowl, whisk together flour, baking soda, cream of tartar, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and lemon zest and juice; beat until combined. Add the flour mixture; beat until just combined, scraping down the sides of the bowl as needed. Transfer dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
• Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place sugar in a shallow bowl. Shape leveled tablespoons of dough into 1-inch balls. Roll balls in sugar to coat completely, and place about 3 inches apart on the prepared baking sheets. Bake, rotating sheets halfway through, until the edges just begin to turn golden brown, 12 to 15 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.

LUSCIOUS LEMON SNAPS

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Grease 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.
• 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.

LEMON CHICKEN WITH SUGAR SNAP PEAS

Steps:

• In a small bowl, mix together all the sauce ingredients except the lemon slices, then set aside.
• Heat a wok with the 2 tbsp oil. Season the chicken and sprinkle with the five-spice and flour. Shake off the excess, brown in batches, then remove from the pan. Add the remaining 1 tsp oil and the ginger, and sizzle for 1 min. Add the sugar snap peas and the chicken. Toss for a few mins, then add the sauce and lemon slices. Keep tossing for 2-3 mins or until the chicken is cooked through and the sauce is thick. Serve with the spring onions sprinkled over.

SUGAR SNAP PEAS WITH LEMON AND OLIVE OIL

Steps:

• Pour lemon juice over peas, and drizzle with oil; toss to coat. Season with salt and pepper.

SUGAR SNAP PEAS WITH LEMON BUTTER

Steps:

• In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.