Lemony Sugar Cookies
Yield
2 dozen cookiesPrep
20 minCook
12 minReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
at room temp. |
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
large |
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | cups |
all-purpose flour
|
|
| ⅓ | cup |
colored sugar crystals
red, for decoration |
* |
| ⅓ | cup |
colored sugar crystals
green, for decoration |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
at room temp. |
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
large |
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 946 | ml |
all-purpose flour
|
|
| 79 | ml |
colored sugar crystals
red, for decoration |
* |
| 79 | ml |
colored sugar crystals
green, for decoration |
* |
Directions
In large bowl beat butter, sugar and salt until pale and fluffy.
Beat in whole egg, egg yolk, lemon juice and vanilla until well blended.
With mixer on low gradually add flour.
Divid dough in half, wrapping each piece in plastic wrap.
Chill 3 hours or until firm enough to roll.
Roll to ⅛ inch thick.
Cut with cookie cutter and decorate as desired.
Bake at 350℉ (180℃) on GREASED cookie sheets for 12 minutes or until lightly browned around edges.
Cool on racks.
This is one of my Christmas cookies that I make every year.
The trick is fresh lemon juice.
