Guest guest Posted December 26, 2000 Report Share Posted December 26, 2000 * Exported from MasterCook * Lemon Snaps Recipe By : Still Life with Menu (1994), Mollie Katzen, page 19 Serving Size : 24 Preparation Time :0:00 Categories : Cookies And Bars Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 1/2 cup brown sugar -- (packed) 2 tablespoons granulated sugar 1 egg 2 tablespoons lemon juice 1/2 teaspoon grated lemon rind 1 cup unbleached white flour 1/4 teaspoon salt 1/8 teaspoon nutmeg Preparation time: 30 MINUTES. Yield: 2 dozen cookies. The flavor of butter is essential to the success of these cookies. The lemon is present, but subtle. If you like more of a kick in there, you can increase the amount of lemon rind to 3/4 teaspoon. Lemon snaps are hard to stop eating, especially when they're about one hour old. So if there are going to be a lot of people coming through your kitchen right after you bake these cookies, you might consider doubling the recipe. 1. Preheat oven to 375. Lightly grease a cookie sheet. 2. Cream together the butter and sugars at high speed with an electric mixer for 3 to 5 minutes. 3. Add the egg, and beat well for another 2 to 3 minutes. 4. Stir in remaining ingredients. Mix until well combined. 5. Drop by rounded teaspoons at least 2 inches apart on the greased cookie sheet. 6. Bake 12 to 15 minutes or until brown around the edges. Remove from the tray right away, and cool on a rack. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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