Slice And Bake Lemon Crisps...
3/4 cup unsalted butter, softened
1 cup sugar
1 egg
1 tbsp. grated lemon peel
1 1/2 cups all-purpose flour
Sugar or powdered sugar
Combine butter and 1 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, one to two minutes. Add egg and lemon peel; continue beating until well mixed, one to two minutes. Reduce speed to low; add flour. Beat until soft dough forms, two to three minutes.
Divide dough in half. Shape each half into 8-inch log, 1 1/2-inches in diameter, on lightly floured surface. Wrap tightly in plastic wrap. Refrigerate until firm, two hours or overnight.
Heat oven to 350 degrees. Cut roll into 1/8- to 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm and again when cool.
1 cup sugar
1 egg
1 tbsp. grated lemon peel
1 1/2 cups all-purpose flour
Sugar or powdered sugar
Combine butter and 1 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, one to two minutes. Add egg and lemon peel; continue beating until well mixed, one to two minutes. Reduce speed to low; add flour. Beat until soft dough forms, two to three minutes.
Divide dough in half. Shape each half into 8-inch log, 1 1/2-inches in diameter, on lightly floured surface. Wrap tightly in plastic wrap. Refrigerate until firm, two hours or overnight.
Heat oven to 350 degrees. Cut roll into 1/8- to 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm and again when cool.
posted by Cortney at 5:40 PM
<< Home