Lemon Blossom Cookies
Yield
3 dozenPrep
20 minCook
16 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
|
|
| 1 ½ | cups |
powdered sugar
|
|
| ¼ | cup |
lemon juice
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | x |
nuts
finely chopped |
*
|
| 1 | x |
fruit preserves
assorted |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
|
|
| 355 | ml |
powdered sugar
|
|
| 59 | ml |
lemon juice
|
|
| 946 | ml |
all-purpose flour
|
|
| 1 | x |
nuts
finely chopped |
*
|
| 1 | x |
fruit preserves
assorted |
* |
Directions
Grease cookies sheets.
Cream butter and sugar.
Add juice, beat well.
Gradually add flour.
Mix well, and chill for 2 hours.
Preheat oven to 350℉ (180℃).
Shape dough into 1¼ inch balls, roll in nuts.
Place one inch apart on cookie sheets.
Press thumb in center of each ball, fill with preserves or pecans.
Bake for 14 to 16 minutes, or until lightly browned.
