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Nutrition Facts
Serving Size 1 dozen 170g Recipe makes 3 1/2 dozen)
Calories 741
Calories from Fat 280		(37%)
Amount Per Serving		%DV
	Total Fat 31.2g	48%
	Saturated Fat 7.8g	39%
	Monounsaturated Fat 13.6g
	Polyunsaturated Fat 8.1g
	Trans Fat 0.0g
Cholesterol 60mg		20%
Sodium 270mg		11%
Potassium 369mg		10%
Total Carbohydrate 110.0g		36%
	Dietary Fiber 1.6g	6%
	Sugars 68.0g
Protein 7.4g		14%
how is this calculated?

Lemon Crinkle Cookies

Recipe #30006 | 27 min | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
May 31, 2002

Wonderful lemon flavor.

3 1/2 dozen (change servings and units)

Ingredients

1/2 cup shortening
1 cup firmly packed brown sugar
1 egg
1 tablespoon grated fresh lemon rind
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon ground ginger
1 pinch salt
2 tablespoons sugar

Directions

1
Cream shortening and brown sugar until fluffy; add egg and lemon rind, beating well.
2
Combine flour, baking soda, cream of tartar, ginger, and salt; stir into creamed mixture.
3
Roll dough into 1-inch balls; roll each in sugar.
4
Place 2 inches apart on ungreased cookie sheet.
5
Bake at 350 degrees for 10-12 minutes.

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Featured Reviews for This Recipe

From: Mom23under4

On Sep 15, 2009

I love these cookies. Like other reviewers have said, they have a wonderful texture...slightly crispy outside and soft and chewy inside. I used the zest from one whole lemon and also added the juice into the egg/sugar mixture. Delightlful cookies. Thanks!

0 people found this review helpful

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From: HeatherFeather

On Aug 31, 2009

These are really good. Crispy on the outside, chewy & lemony on the inside. Accurate measurements, clear instructions. They tasted best warm out of the oven, I recommend heating them before serving. These have just the right amount of lemon flavor.

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From: SaraFish

On Nov 6, 2003

Fabulous! Sweet and lemony - these cookies came out perfectly! I subbed with margarine and it gave the cookies a nice buttery undertone that I enjoyed. I added a 1/2 teaspoon lemon extract because I wanted to be sure and get a nice lemony cookie. The temp and cooking times are perfect and yielded a wonderful delicate light golden cookie. Thanks!

3 people found this review helpful

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From: Sueie

On Aug 26, 2002

This is a feel good cookie. Nice subtle blend of flavours, something like you would imagine your grandmother would have made. I did have to add extra flour (about 1/2 cup) as it was too soft to roll into balls.

3 people found this review helpful

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