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Lemon Cooler Cookies

 
Lemon Cooler Cookies
176

A double-dose of lemon zing, a great lemon cookie for Chrismas or any time of the year.

Yield

24

servings

Prep

10

min

Cook

10

min

Ready

25

min

 

Ingredients

1 cup butter
½ cup sugar
1 ½ tablespoons lemon zest
grated
1 large egg yolks
1 teaspoon lemon extract
*
¼ teaspoon salt
2 ½ cups all-purpose flour

Directions

Preheat oven to 375℉ (190℃).

Using electric mixer, cream butter in medium bowl until light.

Gradually add ½ cup sugar and beat until fluffy, stopping occasi onally to scrape down sides of bowl.

Beat in lemon peel, yolk, extract and salt .

Add flour and beat just until blended (if dough is very stiff, beat with a wo oden spoon).

Roll dough by tablespoonfuls into balls. Set dough balls on ungrea sed heavy baking sheets, spacing 3 inches apart.

Dip bottom of 2½ inch round glass into sugar.

Press down onto 1 dough ball, flattening into ¼ inch thick round.

Repeat with remaining dough balls.

Bake until cookie edges begin to brown, about 10 minutes.

Transfer cookies to racks and cool. Sift powdered sugar over tops.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 13354% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 80mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 1%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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