| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
July 1991 |
1 |
servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter; softened (1/2 cup) |
| 2/3 |
|
Firmly packed light brown sugar |
| 1 1/2 |
tb |
Freshly grated lemon zest |
| 1 |
lg |
Egg yolk |
| 1/4 |
c |
Fresh lemon juice |
| 1/4 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
All-purpose flour |
INSTRUCTIONS
In a bowl with an electric mixer cream the butter with the brown sugar and
the zest until the mixture is light and fluffy and beat in the yolk, the
lemon juice, the vanilla, and the salt. Add the flour, sifted, and beat the
mixture until it is just combined well. Drop teaspoons of the batter 2
inches apart onto well-buttered baking sheets and bake the cookies in
batches in the middle of a preheated 350F. oven for 8 to 10 minutes, or
until they are golden around the edges. Let the cookies cool on the sheet
for 1 minute, or until they are just firm enough to be removed, and
transfer them to racks to cool.
Makes about 50 cookies.
Gourmet July 1991
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