转念 。香橙柠檬曲奇 (Citrus Cookies)

写了两篇让人不开心的博文，我还是转念一下，
赶紧上菜的好，免得我的部落格被蒙上一层忧郁的乌云。

这个星期因为心情不好，加上又重感冒，
心有余而力不足，所以没开炉了。
我和老公啊，就是互相传染病菌，两人陆续病倒了。
我这两个月，也不懂病了几回啦。真是的。

这是几个星期前作的。
第一次作的曲奇，味道还不错。
有很浓郁的香橙味，吃多了也不会腻。
属于软曲奇的口感，不是脆脆的。

还记得家人看到曲奇的时候，不约而同都说：
“咦，你做了鸡蛋饼啊？”
晕~

说真的，外表还真像。呵呵呵~
谁叫我懒惰，没在曲奇上印花纹。

食谱参考自Joy the Baker。

我稍作了一些更改。

1 1/2 cups self-raising flour
3/4 cup cornstarch
1/8 teaspoon salt
125g butter, softened
1 cup confectioners’ sugar
2 large eggs
1 teaspoon vanilla
1 tbsp orange juice
1 tbsp lemon juice
1 tbsp finely grated orange zest

1）把面粉，玉米淀粉和盐过筛，混合备用。
2）用搅拌机把牛油和糖粉打至发白。
3）逐粒加入鸡蛋，再加入果汁和果皮末。搅拌均匀。
4）搅拌机调慢速，加入面粉拌匀。
5)用橡皮刮刀翻拌面糊数次。
6）用小汤匙将面糊舀在烤盘上，形成圆形。圆面糊之间要保持约两寸距离。
7）放入预热烤箱，以160度烘烤20分钟。

1）Preheat oven to 325 degrees F (160C).
2）Combine the flour, cornstarch and salt. Set aside.
3）Combine the butter and confectioners’ sugar in the bowl of an electric mixer. Beat on low speed with the paddle until well mixed. Increase the speed to medium and continue beating until light, about 2 minutes.
4）Beat in the eggs one at a time. Batter may look broken and curdled. Beat in the juices and zest.
5）Decrease the speed to low and beat in the flour. Remove the bowl from the mixer and give the dough a few good turns with your spatula to bring it all together.
6）Arrange rounded teaspoons of the dough on a pan lined with parchment paper. Space the balls about 2-inches apart. After all the cookies have been placed on the pan, flour a fork and press a crisscross design into the top of each mound of dough. Bake the cookies until they spread and become golden, about 20 minutes. Slide the parchment paper off the pan to cool completely.