Lemon Pucker-Ups
Yield
3 rollsPrep
10 minCook
10 minReady
30 minLow in Saturated Fat, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 1 ¼ | cups |
sugar
|
|
| 3 | tablespoons |
lemon zest
|
|
| 6 | tablespoons |
lemon juice
|
|
| 2 | large |
eggs
|
|
| 4 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 296 | ml |
sugar
|
|
| 45 | ml |
lemon zest
|
|
| 9E+1 | ml |
lemon juice
|
|
| 2 | large |
eggs
|
|
| 946 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
nutmeg
|
|
Directions
Combine first 4 ingredients until light and fluffy; add eggs; blend well.
Combine dry ingredients; add to first mixture.
Shape into 3 rolls, each about 2 inches in diameter.
Chill or freeze for later baking.
Preheat oven to 350℉ (180℃).
Thaw rolls; cut into ¼ inch thick slices. Bake for 8 to 10 minutes; cool immediately on wire rack.
