Lemon-Cinnamon Cookies
Yield
3 dozenPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
granulated |
|
| 1 | tablespoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
butter
|
|
| 3 | large |
eggs
beaten |
|
| 2 | teaspoons |
lemon zest
shredded |
|
| 1 | each |
egg whites
|
*
|
| 1 | tablespoon |
water
|
|
| 4 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
granulated |
|
| 15 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
butter
|
|
| 3 | large |
eggs
beaten |
|
| 1E+1 | ml |
lemon zest
shredded |
|
| 1 | each |
egg whites
|
*
|
| 15 | ml |
water
|
|
| 115.6 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
Directions
Preheat oven to 375℉ (190℃).
In a very large mixing bowl, stir together the flour, sugar, cinnamon, baking ammonia and salt.
Cut in the butter until the mixture resembles coarse meal.
Add the eggs and lemon peel; mix well to form a dough.
On a floured surface, roll out the dough to ⅛ inch thickness.
Cut into shapes with 2-3-inch cookie cutters.
Place the cutouts on ungreased cookie sheets.
Combine the egg white and water; brush over the tops of the cookies.
Sprinkle with sugar. Bake for 8 to 10 minutes, or until golden.
Remove to a wire rack to cool. Drizzle with melted chocolate, if you like.
