Lemon Thins
Yield
2 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
well beaten |
|
| 1 | cup |
all-purpose flour
sifted |
|
| 2 | teaspoons |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
well beaten |
|
| 237 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
lemon extract
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Cream butter and sugar until light and fluffy.
Add eggs and mix well.
Beat in flour and extract. Drop by spoonfuls onto oiled cookie sheet.
Leave about 2 inches between cookies. Bake until golden brown around edges.
Cool slightly on pan. Remove to wire rack to cool.
