Phyllis Diller's Lemon Refrigerator Cookies
Yield
6 dozenPrep
20 minCook
10 minReady
7 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
brown sugar, light
firmly packed |
*
|
| 1 | each |
eggs
|
|
| ½ | cup |
sugar
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | tablespoon |
lemon zest
grated |
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
brown sugar, light
firmly packed |
*
|
| 1 | each |
eggs
|
|
| 118 | ml |
sugar
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 118 | ml |
vegetable shortening
|
*
|
| 15 | ml |
lemon zest
grated |
|
| 1.3 | ml |
baking soda
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Cream butter, shortening and sugar until fluffy.
Beat in egg, lemon juice and lemon peel.
Mix well.
In bowl combine remaining ingredients and stir in cream mixture.
Cover and refrigerate for 1 hour.
Remove from refrigerator and form into two 10 inch rolls on waxed paper.
Wrap tightly and refrigerate overnight.
Preheat oven to 400℉ (200℃).
Slice rolls into ¼ inch slices and bake on ungreased cookie sheets 8 to 10 minutes.
