Posted: 4/15/2009

We continue our commitment to serving fresh foods at Good Medicine Lodge, using seasonal and sustainable ingredients which are locally grown. Our herb garden flourishes and satisfies our needs throughout the year. For fifteen years, GML has been committed to supporting green practices in every aspect...from gardening to food preparation; from cleaning products to energy efficiency and from natural fibers to low VOC paints. This year we reduced to one vehicle and expanded our recycling efforts. We are making plans to add a rain barrel to benefit the garden.

We have taken some time this spring to try several new recipes. Thanks to Danielle Palm we have a Cream Cheese and Pumpkin Muffin which will be a regular in the fall. Our "Going to the Sun Eggs" have a new vegetarian cousin which features a layer of polenta to replace the Black Forest Ham. Here is our newest cookie recipe... quick and easy and sooo.. good!

Lemon Sugar Cookies (makes 12)

3 Tablespons softened butter

2/3 Cup sugar

1 egg

1 Tablespoon fresh squeezed lemon juice

1 1/2 Cup all-purpose flour

1/2 teaspoon baking soda

1/4 Teaspoon ground nutmeg

Cream butter and sugar until light and smooth. Beat in egg until fully incorporated; then stir in lemon juice (plus optional 2 tsp. lemon peel). Combine dry ingredients and add to creamed mixture.Mix thoroughly and shape into balls about the size of walnuts. Roll in additional sugar, place on ungreased baking sheet and flatten slightly into 2 inch circles. Bake at 375 degrees for 10 minutes. Cool on wire racks.

Comments
#1. Mollie Nygaard - Posted: 7/7/2009 11:56:32 AM
Yummy!!!! Adding to my recipe box, along with your other fabulous cookie recipes! ;)
#2. Betsy - Posted: 7/8/2009 08:20:51 PM
Hi Mollie, so good to hear from you! We made a batch tonight. Also try these without lemon, substituting 1/2 tsp. almond extract and rolling the dough in sliced almonds. Look forward to seeing you and family... sooner rather than later!
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