Citrus-Kissed Honey Buttongs
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 56.1
- Total Fat: 1.4 g
- Cholesterol: 8.6 mg
- Sodium: 35.8 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 0.2 g
- Protein: 0.8 g
View full nutritional breakdown of Citrus-Kissed Honey Buttongs calories by ingredient
Introduction
citrus cookies from Eating Well citrus cookies from Eating WellNumber of Servings: 36
Ingredients
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1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup granulated sugar
4 tablespoons unsalted butter, softened (see Tip)
1 large egg
1 tablespoon honey
1 tablespoon finely grated lemon zest
1 tablespoon finely grated orange zest
1 teaspoon lemon extract
Directions
1. Whisk flour, baking soda, cream of tartar and salt in a small bowl.
2. Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Cover and refrigerate the dough for 30 minutes or overnight.
3. Preheat oven to 375°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
4. Roll the dough into 36 balls (about 2 level teaspoons each) with your hands. Place 2 inches apart on the prepared baking sheets.
5. Bake, one batch at a time, until puffed and beginning to crack, 6 to 8 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Serving Size: makes 36 cookies
Number of Servings: 36
Recipe submitted by SparkPeople user BRIANKGRAY75.
2. Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Cover and refrigerate the dough for 30 minutes or overnight.
3. Preheat oven to 375°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
4. Roll the dough into 36 balls (about 2 level teaspoons each) with your hands. Place 2 inches apart on the prepared baking sheets.
5. Bake, one batch at a time, until puffed and beginning to crack, 6 to 8 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Serving Size: makes 36 cookies
Number of Servings: 36
Recipe submitted by SparkPeople user BRIANKGRAY75.