 Oh, it's Timmy with Colour Belly Cooks in today. We're making some delicious lemon cookies. That is fantastic. Fantastic. A tea cake with a lemon flavor. I'm taking one large lemon and I always cut the knobs off and I'm going to juice it and the lumens actually go in these squeezers opposite the old fashioned when you would do this with like when we were growing up but these are actually made to put this in the opposite direction and then press the lemon and that way the seeds don't fall out inside the juice. The juice is in there. The next thing I'm going to put in is sugar. We are going to be using one and a half cups of sugar. Turn it on low. See if I shortened and still stuck to the bottom. So let me get it off the bottom right quick. Always make sure even if you've got a whisk that's supposed to take it, not a whisk but even if you've got a paddle with a silicone you still need to scrape the bottom. I think it needs more lemon. So we're going to add a cup of sugar in it. This part of this and this is going to be really good cookies I can tell. I'm going to put a little parchment on my cookie sheet and I'm going to use my little scooper and we're going to make the first batch. This is about a tablespoon I think and these are on our website as well. Anything you see in my kitchen if you like it you can go onto our website and order you one. But I'm going to make these little round cookies. I'm not sure how much they're going to spread out but I'm wanting to dip them in some powdered sugar. The salt that I added is really, really good and this recipe, do not leave out the extra salt. The self rising flour has a little salt. We're going to get these in a 375 degree oven and I'm going to bake these. I want them to be nice and brown and toasted on the bottom. I'm going to bake them at 375 for 13 minutes. Can't wait to eat these and go ahead and get you out some powdered sugar and put it in a bowl because we're going to dip these in some powdered sugar while they're still warm. So that it's nice and toasted and that's how I wanted them nice and toasty. Turn on the light for y'all. But you do want them to get toasted because the flour has a better flavor if they're toasty. I'm just dipping in their tops in it now. This is how they look in 12 minutes. So they're not quite as dark and they're a little more lemony than if and then the darker ones of course are crunchier. So you can be the judge of how you want to cook them. All right, we make some that were lighter. Another thing is you can throw these in a bag, a gallon size bag, put a little powdered sugar in them and shake them. And that might be easier than what I did while they were hot because the powdered sugar is going to stay on there. They don't have to be hot. So I'm putting these in the cookie jar. I prefer them without the powdered sugar because then it don't make a mess when you want to go get a cookie. May like the ones that weren't quite as brown because she said the lemon was stronger tasting. That's about all that's going to fit in that cookie jar. It's like a couple of times when you shake it, makes a difference, but that's about all that's going to go in that one. That is fantastic. Fantastic, a tea cake with a lemon flavor. This is my grandmother's tea cake recipe with added lemon. It is delicious. Thanks for watching Colored Valley Cooks where we cook like mama all did.