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Phyllis Diller's Lemon Refrigerator Cookies

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Submitted by graywolf

YIELD

6 dozen

PREP

20 min

COOK

10 min

READY

7 hrs

Ingredients

½ 118
CUP ML BUTTER
softened
2 473
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML BROWN SUGAR, LIGHT
firmly packed *
1 1
EACH EACH EGGS
½ 118
CUP ML SUGAR
2 3E+1
TABLESPOONS ML LEMON JUICE
fresh
½ 118
1 15
TABLESPOON ML LEMON ZEST
grated
¼ 1.3
TEASPOON ML BAKING SODA
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 646 47% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 364mg 15%
Total Carbohydrate 26g 26%
Dietary Fiber 3g 14%
Sugars g
Protein 22g
Vitamin A 15% Vitamin C 9%
Calcium 4% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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