Paper Lemon Cookies
Yield
1 dozenPrep
15 minCook
10 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
softened |
|
| 1 ¼ | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
lemon zest
|
|
| ¼ | cup |
lemon juice
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
sugar
for sprinkling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
softened |
|
| 296 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
lemon zest
|
|
| 59 | ml |
lemon juice
|
|
| 296 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
sugar
for sprinkling |
*
|
Directions
In a bowl, cream the butter and sugar together.
Add vanilla, rind and lemon juice; continue to beat until smooth Mix or sift together flour, baking powder, baking soda and salt.
Add to the butter/sugar mixture, and blend well.
Turn out onto waxed paper or plastic wrap, and form into rolls about 1 to 1½ inch in diameter, and about a foot long.
Refrigerate for at least 2 hours, or wrap tightly and freeze until ready to use.
Preheat oven to 350℉ (180℃).
Do not grease cookie sheets.
With a sharp knife, cut rolls into about ⅛ inch slices, and place about 3 inch apart on sheets.
Sprinkle with sugar, if desired. (Cut only enough to fill the sheets, and return uncut dough to refrigerator).
Bake 7 to 8 minutes, until lightly golden.
