| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Unsifted all purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Margarine; softened |
| 3/4 |
c |
Granulated sugar |
| 3/4 |
c |
Confectioners sugar |
| 1/2 |
c |
Oil |
| 2 |
|
Eggs |
| 2 |
ts |
Grated lemon peel |
| 2 |
ts |
Lemon extract |
|
|
Granulated sugar |
INSTRUCTIONS
Recipe By : Iara Lewin
Mix flour, baking powder and salt in small mixing bowl. Set aside. Cream
butter, gradulated sugar and confectioners sugar in large mixing bowl.
Blend in oil, eggs, lemon mixture. Cover and refrigerate about 2 hours.
Preheat oven 350 F. Shape dough into 1 unch thickness with bottom sugar.
Bake 350 F 10 to 12 min. o until edges are light goden brown. Remove
cookies from pan immediately. Cool on wire rack. For softer cookies, bake
about 8 minutes.
Posted to JEWISH-FOOD digest Volume 98 #021 by BNLImp <BNLImp@aol.com> on
Jan 11, 1998
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