White House Cookies
Yield
2 dozenPrep
20 minCook
10 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 2 | cups |
butter
at room temperature |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | tablespoon |
lemon zest
grated |
|
| 2 | large |
eggs
|
|
| 7 | cups |
cake flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 473 | ml |
butter
at room temperature |
|
| 5 | ml |
vanilla extract
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 2 | large |
eggs
|
|
| 1.7 | l |
cake flour
|
|
Directions
Cream together sugar and butter in an electric mixer.
When fluffy, add vanilla and lemon rind.
Blend well. Add eggs, one at a time, mix well.
Remove from mixer.
Add cake flour; blend with a heavy mixing spoon.
Chill dough in refrigerator 1 hour or overnight.
Roll dough to ⅛ inch thickness and cut out with cookie cutters.
Bake in preheated 375℉ (190℃). oven until brown, about 7 to 8 minutes.
