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Lemon Crisps

Yield

6 dozen cookies

Ingredients

1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup butter or margarine, room temperature
1/2 cup vegetable shortening
1 large egg
2 teaspoon lemon peel, grated
1 tablespoon lemon juice
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Directions

Preheat oven to 375°F. In a large mixing bowl, combine sugars, butter and shortening. Beat at medium speed until smooth and creamy. Add egg, grated lemon peel, lemon juice. Mix until blended. Add flour, baking soda, and salt. Mix until blended. If dough is too stiff, add 1 to 2 teaspoons of lemon juice. If dough is not stiff enough, add small amounts of flour. Fit a cookie press with the desired template and fill with dough. Press out cookies 1" apart onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light brown. Cool 2 minutes on cooling grid. Remove from cookie sheet and continue to cool on grid.

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