When you look at eggs, what do you see? Breakfast or dinner? Savory or sweet? A baked treat or a hearty meal? What an incredibly versatile ingredient they are!
February is American Heart Month, and Eggland’s Best is donating $25 to the American Heart Association for each original recipe created with their eggs (up to $2000), so when they asked me to be a part of it, I happily said yes.
I had four eggs left in my carton and a mind full of sweet dreams…so COOKIES it would be!
The reason I use Eggland’s Best eggs is because they stay fresher longer. † With my six-at-a-time egg-eating son at college now, I don’t go through a carton quite as quickly, so I need them to sit tight and stay fresh longer.
But there are lots of other nutrition-based reasons to choose Eggland’s Best eggs over other eggs:
• 10 times more Vitamin E
• 4 times more Vitamin D††
• More than double the Omega-3
• 25% less saturated fat
• 3 times more Vitamin B12
• 38% more lutein
†Based on study results
††Based on third-party testing of ordinary eggs
Now about those cookies… let’s make some Lemon Jumbles! They’re cute, soft, lemony and full of love.
You’ll need two eggs for this recipe so add those in and mix. Next comes the lemon juice and lemon peel and finally the flour mixture; mix well. Dough will be moist and sticky.
Drop spoonfuls of dough onto a lightly greased cookie sheet and then sift powdered sugar over the tops. Go heavy with the powdered sugar because it will want to disappear on you. (I can’t believe I forgot to take a photo of that, but I did.)
Bake for 8-10 minutes until set but not brown. It usually only takes me 8 minutes. They will be a very light color so don’t freak out. If they’re set, they’re ready. Don’t let them turn golden!
Once they’ve cooled, sift some more powdered sugar over the tops. It makes them look so pretty!
- 1 cup butter cold
- 2 cup sugar
- 2 eggs
- 1 1/2 cups buttermilk
- 4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup fresh lemon juice
- 2 Tbsp finely grated lemon zest or dried lemon peel
- Powdered sugar
Mix butter, sugar and egg well. Stir in buttermilk, lemon juice and lemon peel.
In separate bowl, mix flour, baking soda and salt. Add to rest of ingredients. Chill dough.
Drop dough by rounded teaspoonfuls onto lightly greased cookie sheet.
Sift powdered sugar over the top of cookies before baking.
Bake at 400 degrees for 8-10 minutes or until set, but not brown.
Let cool and then sift more powdered sugar over the top.
Good luck eating just one at a time. They’re irresistible!
One lucky reader will win an Eggland’s Best prize pack which includes: 2 free dozen EB coupons, $25 Visa gift card, 1 EB plush egg.
The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best. Recipe and opinions are my own.