Oh, how I adore these Lemon Chip Cookies! There’s something about the combination of the tart lemon and sweet cream cheese that just works so beautifully. It’s a recipe that’s been passed down in my family for generations, originally from my great-grandmother who was known for her baking prowess. She used to say that the secret to a good cookie is love, and I wholeheartedly believe that. These cookies are a testament to that belief, with each bite filled with a heartwarming blend of flavors. I love baking them for family gatherings, picnics, or just when I need a little pick-me-up. The zesty lemon chips give the cookies that extra tang, making them a hit with both kids and adults. Not to mention, they’re incredibly easy to make, which is always a plus in my book. So, if you’re in the mood for a delightful treat that’s sure to brighten your day, give these Lemon Chip Cookies a try. You won’t regret it!
Ingredients
- 2 c. flour
- 1/2 c. sugar
- 3 oz. cream cheese
- 1/2 c. margarine
- 4 eggs
- 1 c. sugar
- 1/2 tsp. baking powder
- 1/3 c. lemon juice
- 1/4 c. flour
- 1 c. lemon chips
Baking Instructions
- Mix first 4 ingredients.
- Pack in 9 x 13-inch pan.
- Bake 15 to 20 minutes at 350°.
- Mix last 6 ingredients.
- Pour on top of baked bottom.
- Bake at 350° for 25 minutes.
- Cool; cut in squares.
Calorie: 200
Total cooking time: 1 hour
Difficulty level: Easy
In the Land of Lemon Chip Cookies
Alright, gather ’round, folks. I’m about to spin a tale of daring culinary escapades, of triumphs and tiny disasters, all revolving around the creation of the most deliciously tangy-sweet concoction known to man: The Lemon Chip Cookies.
A Floury Beginning
It all began with 2 cups of flour, 1/2 cup of sugar, 3 ounces of cream cheese and 1/2 cup of margarine. These unsuspecting ingredients had no idea what they were in for. They thought they were just going to be mixed together, but oh no, they were in for a whole lot more. After a good mixing session, the resulting dough was packed tightly into a 9×13-inch pan, as if it were on a sardine vacation.
The Great Bake Off
With the oven preheated to a toasty 350°, it was time for the first bake. Now, it’s at this point I should note, there’s nothing quite as nerve-wracking as watching your beloved creation bake in the oven. For those 15-20 minutes, I paced back and forth, peering into the oven window like an anxious parent on their child’s first day of school.
The Concoction of Tanginess
Once the base was baked to golden perfection, it was time to prepare the tangy topping. The stars of this show were 4 eggs, another cup of sugar, 1/2 teaspoon of baking powder, a generous 1/3 cup of lemon juice, 1/4 cup of flour, and last but not least, the pièce de résistance: 1 cup of zesty lemon chips. Now, I’ve whipped up many a mixture in my time, but this one just felt like magic. It was a citrus symphony, a tangy treasure, a… well, you get the point.
The Final Countdown
With the topping ready and the base cooled, the moment of truth was upon us. The lemony mixture was poured over the base, and back into the oven it went for another 25 minutes. The smell that filled my kitchen was heavenly, like a lemon grove in full bloom.
Cut, Serve, and Hope for the Best
Once baked, the dish was left to cool. Then came the part I dread the most: cutting it into squares. It’s like disassembling a masterpiece, but it’s a necessary evil because, well, you can’t exactly eat a whole 9×13-inch pan of cookies in one go (or can you?).
The lemon chip cookies were a success! A tangy, sweet, and slightly crunchy success! And I lived to tell the tale. So, next time you’re feeling brave, why not try your hand at these Lemon Chip Cookies? Just remember, if you can survive the baking, the waiting, and the cutting, you’re a true kitchen hero!
