Lemon Coriander Crescents
Yield
1 1/2 dozenPrep
20 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
lemon juice
|
|
| ¾ | cup |
butter
|
|
| 1 | teaspoon |
coriander
ground |
|
| ⅓ | cup |
powdered sugar
sifted |
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
lemon zest
grated fine |
|
| ⅓ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
lemon juice
|
|
| 177 | ml |
butter
|
|
| 5 | ml |
coriander
ground |
|
| 79 | ml |
powdered sugar
sifted |
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
lemon zest
grated fine |
|
| 79 | ml |
powdered sugar
|
|
Directions
In a large mixer bowl, beat butter til softened.
Add ⅓ cup sifted powdered sugar and beat until fluffy.
Add lemon peel, lemon juice and coriander; beat well.
Add flour; beat until well mixed.
Preheat oven to 325℉ (160℃).
Shape into 1 1/2x½ inch wide logs.
Curve each log into a crescent shape, tapering the ends.
Place on ungreased sheets and bake 18 to 20 minutes or until done.
Remove and cool.
