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Lemon Cooler Cookies

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Lemon Cooler Cookies

A double-dose of lemon zing, a great lemon cookie for Chrismas or any time of the year.

 

Yield

24 servings

Prep

10 min

Cook

10 min

Ready

25 min

Lemon Cooler Cookies

Ingredients

Amount Measure Ingredient Features
1 cup butter
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½ cup sugar
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1 ½ tablespoons lemon zest
grated
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1 large egg yolks
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1 teaspoon lemon extract
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¼ teaspoon salt
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2 ½ cups all-purpose flour
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Ingredients

Amount Measure Ingredient Features
237 ml butter
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118 ml sugar
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23 ml lemon zest
grated
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1 each egg yolks
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5 ml lemon extract
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1.3 ml salt
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591 ml all-purpose flour
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Directions

Preheat oven to 375℉ (190℃).

Using an electric mixer, cream butter in a medium bowl until light.

Gradually add ½ cup sugar and beat until fluffy, stopping occasionally to scrape down the sides of the bowl.

Beat in lemon peel, yolk, extract, and salt.

Add flour and beat until just blended (if the dough is very stiff, beat with a wooden spoon).

Roll dough by tablespoonfuls into balls. Set dough balls on ungreased heavy baking sheets, spacing 3 inches apart.

Dip the bottom of 2½ inch round glass into sugar.

Press down into one dough ball, flattening into ¼ inch thick round.

Repeat with remaining dough balls.

Bake until cookie edges begin to brown, about 10 minutes.

Transfer cookies to racks and cool. Sift powdered sugar over the tops.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 13354% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 80mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 1%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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