Beer makes batters better, meat more tender, and sauces more flavorful.
Lemon Zest Cookies
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- #56114
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3/4 cup butter, softened
1 tablespoon lemon juice, room temperature
1 teaspoon lemon zest
2 1/4 cups all-purpose flour
1 1/2 cup powdered sugar, sifted
1/4 teaspoon salt
directions
Preheat oven to 350 degrees F.
Combine butter, lemon juice and lemon zest in mixing bowl. Mix well.
In another mixing bowl combine flour, 1-cup of powdered sugar and salt. Mix wet ingredients into dry ingredients and stir until just until moistened. Spoon dough into cookie press.
Press cookies 2-inches apart onto lightly greased baking sheet. Bake 10 to 12 minutes, or lightly browned. Roll cooled cookies in remaining 1/2 cup of powdered sugar, shake off excess.
added by
reuben_barton
nutrition data
82 calories, 4 grams fat, 11 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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reviews & comments
This does NOT work in a cookie press. It is more of a lemon shortbread recipe. Perhaps the submitter meant to say use a cookie stamp. Using a cookie stamp works if you roll the dough in 1" balls; it still makes the 3 dozen as stated.