Lemon Filbert Logs
Yield
3 1/2 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ¾ | cup |
brown sugar, light
|
*
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | tablespoon |
lemon juice
|
|
| 1 | x |
egg whites
beaten with 1 tb wter |
*
|
| 1 | cup |
filberts
finely |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 177 | ml |
brown sugar, light
|
*
|
| 5 | ml |
lemon zest
grated |
|
| 591 | ml |
all-purpose flour
|
|
| 3.8 | ml |
lemon juice
|
|
| 1 | x |
egg whites
beaten with 1 tb wter |
*
|
| 237 | ml |
filberts
finely |
* |
Directions
Preheat oven to 400℉ (200℃).
Cream together butter, brown sugar and lemon rind until fluffy.
Sift together and add flour and salt. Add lemon juice and mix well.
Chill for several hours. Shape into fingers, about 1½ inch long and ½ inch in diameter.
Roll in egg white beaten w/water, then roll in chopped filberts.
Bake 10 to 12 minutes, or until lightly golden.
