Lemon Refrigerator Cookies
Yield
5 dozenPrep
4 hrsCook
10 minReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 2 ½ | cups |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 2 | tablespoons |
lemon juice
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 ¾ | cups |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 591 | ml |
sugar
|
|
| 2 | large |
eggs
beaten |
|
| 15 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
lemon juice
|
|
| 828 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 414 | ml |
coconut
|
*
|
Directions
Beat butter until soft and gradually add the sugar.
Blend until creamy.
Beat in eggs, lemon rind and juice; stir in coconut.
Mix together flour, baking powder and salt.
Stir this into butter mixture; mix well.
Form the dough into a 2 inch roll on a piece of foil or waxed paper in which you can wrap it securely.
Chill the dough for 4 to 12 hours.
Slice cookies approximately ¼ inch thick and place on cookie sheet.
Bake at 4 00? for 8 to 10 minutes.
