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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen, or so 236g Recipe makes 3 dozen, or so) The following items or measurements are not included below: 2 tablespoons lemons |
||
| Calories 910 | ||
| Calories from Fat 436 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 48.5g | 74% | |
| Saturated Fat 29.8g | 149% | |
| Monounsaturated Fat 12.6g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 192mg | 64% | |
| Sodium 225mg | 9% | |
| Potassium 128mg | 3% | |
| Total Carbohydrate 108.4g | 36% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 45.0g | ||
| Protein 11.2g | 22% | |
Lemon Cookies II
By: Normaone
May 15, 2003
I love these with a cup of tea or with a scoop of sorbet. The yield depends on the size of cookie cutter you use. Chill time for the dough is not included.
3 dozen, or so
Ingredients
- 3/4 cup unsalted butter
- 2/3 cup sugar
- 2 tablespoons finely grated lemons, rind of
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups flour
- powdered sugar
Directions
1
Place butter in a large bowl and beat with an electric mixer until fluffy.2
Add sugar and lemon peel, beating well.3
Add egg, vanilla extract, and salt.4
Continue beating until well blended.5
Gradually add flour, a cup at a time, beating well after each addition.6
Divide dough in half. Wrap each half in plastic nd refrigerate until firm, about 30 minutes to an 1 hour.7
Preheat oven to 375°F.8
On a floured pastry cloth or well floured surface, roll out half of the dough at a time to 1/4 inch thickness and cut with cookie cutters.9
Gather scraps and reroll until all dough is used.10
Place cut cookies on ungreased cookie sheets about 1 inch apart.11
Bake about 8 minutes or until golden brown around the edges.12
Transfer to a rack and cool 30 minutes.13
Sift powdered sugar over cookies.
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