Carla's Lemon Cookies
Carla's Lemon Cookies recipe
Yield
24 servingsPrep
8 hrsCook
12 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
margarine
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | large |
eggs
|
|
| ½ | cup |
sour cream
|
|
| 2 | teaspoons |
lemon extract
|
*
|
| 2 | tablespoons |
lemon zest
grated |
|
| 3 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
margarine
|
|
| 355 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
sour cream
|
|
| 1E+1 | ml |
lemon extract
|
*
|
| 3E+1 | ml |
lemon zest
grated |
|
| 45 | ml |
lemon juice
|
|
Directions
Sift flour with baking powder, baking soda and salt.
In large bowl of electric mixer, beat margarine, sugar and egg At low speed, beat in sour cream, lemon extract and grated lemon peel until smooth.
Gradually add flour mixture, beating until well combined. Form dough into a ball, wrap in foil and refrigerate overnight.
Divide dough into 4 parts. Refrigerate until ready to roll out. On floured surface roll dough, one part at a time, ¼ inch thick. Using a 2 to 3-inch cookie cutter or glass, cut out cookies. Use a spatula to carefully pick up and place cookies on a lightly greased cookie sheet 2 inches apart.
Lightly brush cookies with lemon juice and sprinkle with Use colored sugar for decorative look.
Bake in preheated 375-degree oven for 10 to 12 minutes until Do not overcook. Remove cookies to wire rack to cool completely. Complete baking using one part cookie dough at a time, greasing the pan each time.
