Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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.