| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Desserts |
64 |
Servings |
INGREDIENTS
| 3/4 |
c |
Unsalted butter; 1 1/2 stick |
| 1 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1 1/4 |
c |
Sifted flour |
| 2 |
tb |
Lemon zest; very finely minced |
| 1/3 |
c |
Ground amonds |
INSTRUCTIONS
In the large bowl of an electric mixer, beat the butter until smooth and
add the sugar, beating until creamy. Beat in the eggs, scraping down the
sides of the bowl. Add the flour, beating just until combined. Add the
lemon zest and almonds, stirring until well incorporated. Cover the bowl
with plastic wrap and place in the refrigerator until well chilled, at
least 3 hours. Preheat the oven to 350°. Butter a nonstick cookie sheet.
Using a 1/2 Tablespoon measure, spoon out level 1/2 tablespoon of chilled
cookie dough onto the cookie sheet, placing them 3" apart. Bake for about
10 minutes or until the cookies have just flattened and are lightly browned
around the edges. Cool the cookies on racks. Store in a covered tin.
Posted to MC-Recipe Digest V1 #164
Date: Mon, 22 Jul 1996 13:29:23 -0400
From: bobbi744@sojourn.com (Roberta Banghart)
NOTES : MCformatting by bobbi744@sojourn.com.
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