Mrs Fields' Lemon Chocolate Chip Buttons
Yield
48 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
coriander
ground |
|
| ¾ | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ½ | teaspoons |
lemon extract
|
*
|
| 1 ½ | cups |
mini chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
coriander
ground |
|
| 177 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 7.5 | ml |
lemon extract
|
*
|
| 355 | ml |
mini chocolate chips
|
*
|
Directions
Preheat oven to 300℉ (150℃).
In a medium bowl combine flour, soda and coriander with a wire whisk, set aside.
In a large bowl cream butter and sugar with an electric mixer at medium speed to form a grainy paste.
Add eggs and lemon extract, and beat well.
Scrape down sides of bowl.
Add the flour mixture and the chocolate chips, and blend at low speed just until combined.
Drop dough by teaspoons onto ungreased baking sheets, 1½ inches apart.
Bake for 14 to 15 minutes on center rack of oven.
Do not brown.
Immediately transfer with a spatula to a cool surface.
