Le Bisse
Yield
2 dozenPrep
75 minCook
20 minReady
100 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ⅔ | cup |
butter
melted |
|
| 1 | each |
lemon zest
grated |
*
|
| 3 ⅓ | cups |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 158 | ml |
butter
melted |
|
| 1 | each |
lemon zest
grated |
*
|
| 789 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
Directions
In a large mixing bowl, beat eggs with sugar until pale and frothy.
Add melted butter and zest.
Fold in flour and salt and knead well.
Wrap dough and chill 1 hour.
Preheat oven to 425 degrees F.
Lightly spray 2 cookie sheets with nonstick cooking spray.
To make cookies: take a small ball of dough and roll into a sausage shape a little more than ½ inch thick by 5 inches long.
Curve into an S shape and put on cookie sheet.
Repeat until all dough is used.
Bake 5 minutes.
Reduce heat to 350℉ (180℃).
Bake another 15 minutes or until golden brown.
Cool slightly on cookie sheets and then transfer to cooling rack.
