Wednesday, January 14, 2015

Mouth-Watering Recipe from SkyMom Sue Beddingfield!

Sky Ranch is a huge part of our lives! Our daughter has been attending Summer Camp since age 6 (she wanted to go as soon as she saw pictures of horses!) - 2015 will be her 9th summer, as she heads into Quest. Although she fell in love with horses much earlier, her cowgirl dream has materialized at Sky Ranch with Young Riders and Champions Camp.  Our family has been enriched with Father/Daughter and Mother/Daughter weekends at Sky Ranch.  And our week at Family Camp in Colorado positively changed our course in numerous ways.  The Sky Ranch staff pours into our family and is a beautiful model of Christ for us.  

We also love being able to help other kids, who wouldn't otherwise have a chance, attend Sky Ranch by participating in the Cowboys & Cowboys events as well as other Sky Ranch initiatives to raise scholarship dollars.

We are so blessed by Sky Ranch!

I also have the privilege of doing some work with Sky Ranch. For meetings, I will sometimes bring Lemon Sugar Cookies. These might be my favorite cookies ever:  soft, citrus-y, yum!

Lemon Sugar Cookies

Yield: 3 dozen cookies
Cook Time: 8-10 minutes


1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
Zest of 2 large lemons
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar for rolling cookies

The Prep!


1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Using a mixer, beat together butter and sugar until smooth and creamy.
3. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. 
4. In a small bowl, whisk together flour, baking soda, baking powder and salt. Gradually blend into mixer ingredients.
5. Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets,  about 1 1/2 inches apart.
Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

*To keep cookies soft, store cookies with a slice of bread in an air tight container.

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