lip smacking lemon cookies

Name: lip smacking lemon cookies Recipe
Prep time: 180 min
Cook time: 15 min
Total time: 195 min
Yield: 24
Ingredients: 1/2 c butter softened; 1 c sugar; 1 egg; 2 tbsp lemon juice; 2 tsp grated lemon peel; 2 c flour; 1 tsp baking powder; dash ground nutmeg

(5)

Minutes to Prepare: 180
Minutes to Cook: 15

Number of Servings: 24

Ingredients

1/2 c butter, softened1 c sugar1 egg2 tbsp lemon juice2 tsp grated lemon peel2 c flour1 tsp baking powderdash ground nutmeg

Directions

beat butter in large bowl with electric mixer at medium speed until smooth. add sugar, beat until well blended, add egg, lemon juice and peel, beat until well blended
combine flour, baking powder, salt and nutmeg in large bowl. gradually add flour mixture to butter mixture at low speed, blending well after each addition.
shape dough into 2 logs, each about 11/2 inches in diameter and 61/2 inches long.wrap each log in plastic wrap. refrigerate 2 to 3 hours or up to 3 days.
preheat oven to 350F. grease cookie sheets. cut logs into 1/4 inch thick slices, place 1 inch apart on cookie sheets.
bake about 15 minutes or until edges are light brown. transfer to wire rack to cool.. store in an airtight container.
2 cookies is one serving

Number of Servings: 24

Recipe submitted by SparkPeople user SASSYGIRL4EVER.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 106.7
Total Fat: 4.1 g
Cholesterol: 18.9 mg
Sodium: 50.0 mg
Total Carbs: 16.4 g
Dietary Fiber: 0.3 g
Protein: 1.4 g

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Member Reviews

STEPHLOKI
I used margarine since I was out of butter. But will use butter next time. Otherwise a great and simple recipe.
I made them half the size, that way a serving is 4 pieces ( just playing with my mind) 😉 - 7/8/19
PAML66
Follow the recipe and these are delicious. Sorry, but it irks me when someone substitutes a bunch of ingredients and then gives a recipe a low rating. You aren't rating the actual recipe, but rather your changes. These are light, crispy, tasty, addictive cookies! I will make them again! - 10/24/12
AMYKAYWATSON
I made it substituting butter-flavor Crisco for the butter, Splenda for 1/2 the sugar, and whole wheat flour for the regular flour. Since they are not terribly sweet, when they came out of the oven, I pressed a little sprinkle of regular sugar into the tops before they cooled (approx. 2 tbsp total). - 11/25/08
HUNGRY_DUCK
I made the dough last night. It was nice to just slice and bake today. They are a crisp light cookie. We have enjoyed them with a cup of hot tea on this rainy night. I will bake them again. - 11/6/08