| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
36 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter; softened |
| 1/2 |
c |
Sugar |
| 1 |
lg |
Egg yolk |
| 1/2 |
c |
Fresh lemon juice |
|
|
Grated zest of 1 lemon |
| 3/4 |
c |
Plus 2 tablespoons all-purpose flour |
| 1 |
pn |
Salt |
|
|
Confectioner's sugar; for dusting |
INSTRUCTIONS
Preheat the oven to 375F. Grease the cookie sheets.
Cream together the butter and sugar in a medium-size bowl until light, then
mix in the egg yolk. Stir in the lemon juice and zest, then fold in the
flour and salt.
Drop the batter by the teaspoonful onto the cookie sheets, allowing plenty
of room for the cookies to spread. Bake until the edges of the cookies
begin to brown, 8 to 10 minutes. Cool the cookies slightly, then loosen
them from the sheet with a spatula to prevent sticking. Sift confectioners'
sugar on top and cool completely before serving. Store the cookies in
airtight tins.
NOTES : Made with the best ingredients, these simple cookies accompany any
fresh fruit to perfection
Recipe by: A Feast Of Fruits
Posted to recipelu-digest Volume 01 Number 590 by "Marie Smith"
<craftee@sprynet.com> on Jan 24, 1998
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