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Lemon Puckers

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains 36 Servings

INGREDIENTS

2 c (2 sticks) butter, softened
3 oz Cream cheese
1 c Sugar
1 Egg yolk
1/2 ts Grated lemon rind
2 1/2 c All purpose flour
1/2 ts Salt
1 c Finely chopped walnuts
3/4 c Sifted confectionars sugar
3 tb Lemon juice (about 3 lemons)

INSTRUCTIONS

Cream the butter and cream cheese. Add the sugar and then the egg yolk. Add
the lemon rind and mis well. Mix the salt with the flour and add in small
amounts to the butter-sugar mixture, blending well after each addition. Add
the walnuts and refrigerate the dough for 2 hours. When the dough is ready
to bake, form it into three logs, each approximately 6 inches long, and
flatten the logs slightly. Cut 12 1 x 3 inch ovals from each log. Bake the
cookies on a lightly greased cookie sheet at 325 for 18-22 minutes, until
they are lightly browned. Cool the cookies on racks and glaze with a
mixture of the confectionars sugar and lemon. Note: this recipe can be
doubled for holiday times
Posted to EAT-L Digest 29 Jan 97 by Connie Losie <LosieC@HARTWICK.EDU> on
Jan 30, 1997.

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