Lemon Ice Box Cookies
Yield
1 batchPrep
10 minCook
10 minReady
12 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | each |
lemon
juice and rind |
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | each |
lemon
juice and rind |
|
| 591 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
cream of tartar
|
|
| 1.3 | ml |
salt
|
|
Directions
Cream butter and sugar; add egg and juice and rind of lemon.
Sift flour soda and cream of tartar.
Combine with butter mixture and mold into rolls and refrigerate at least 12 hours.
Slice and bake at 375F, 10 to 12 minutes.
