LEMON-BUTTER COOKIES
by:
These lemony and buttery cookies are light and luxuriously melts in the mouth because of cornstarch. I find these absolutely delightful munched and chased with a cup of tea, or made into a cookie sherbet sandwich for a cool summer sweet snack. :)
ingredients
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serves: 24
2 cups all-purpose flour
1 cup powdered/confectioner’s sugar
1/2 cup cornstarch
1 cup softened butter
1 eggyolk
1 juice of lemon
1 zest of lemon
Nutrition Facts
LEMON-BUTTER COOKIES
Servings Per Recipe: 24
Amount per Serving
Calories: 137
- Total Fat: 7.9 g
- Saturated Fat: 4.9 g
- Trans Fat: 0.3 g
- Cholesterol: 24.4 mg
- Sodium: 68.4 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 0.3 g
- Sugars: 5 g
- Protein: 1.2 g
preparation
1. Preheat oven to 350’F. In a large bowl, sift together; flour, confectioner’s sugar and cornstarch.
2. Using a spatula, fold in softened butter into the flour mixture.
3. Add lemon juice, lemon zest and egg yolk and continue to gently stir all ingredients until mixture resembles a soft and thick batter.
4. Line cookie sheets with baking parchment. Using a small ice cream scooper, scoop cookie batter 2 inches apart onto the lined cookie sheets.
5. Bake cookies for 12-15 minutes or until edges begin to brown.
6. Transfer cookies to wire racks to cool.
7. To store: Place cookies in layers separated by waxed or parchment paper in an airtight container. Store at room temperature for 3 days. Or can be frozen for up to 3 months.
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comments
Mommy_loves_to_cook
May 15, 2012