Lemon Fire Crisps
Yield
2 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butter
or margarine, at room temperature |
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
lemon zest
grated |
|
| 1 | each |
eggs
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cayenne pepper
powder |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butter
or margarine, at room temperature |
|
| 118 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
lemon zest
grated |
|
| 1 | each |
eggs
|
|
| 532 | ml |
all-purpose flour
|
|
| 5 | ml |
cayenne pepper
powder |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
baking powder
|
|
Directions
Preheat oven to 400℉ (200℃).
Cream the butter and sugar until light and fluffy.
Add the lemon juice, lemon peel, and egg and beat well.
Sift the dry ingredients together.
Beat into the butter mixture. Place the mixture into a cookie press, and force the dough onto an ungreased cookie sheet.
Bake until heated through.
