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Add a photoServings: 10
Ingredients
- 1 c. butter
- 3/4 c. confectioners' sugar
- 2 tbsp. fresh lemon juice
- 1/2 teaspoon grated fresh lemon peel
- 1 1/2 c. sifted all-purpose flour
- 3/4 c. sifted cornstarch
Directions
- Cream butter, sugar, lemon juice and peel; sift together flour and cornstarch and stir into creamed mix. Refrigerateabout 2 hrs. Form dough into small balls (1/2 tsp. rounded). With a glass, press dough to 1/8 inch thickness on ungreased cookie sheets. For tea size cookies, place 6 x 8 on 3 cookie sheets = 12 dozen, 1 1/2 inch diameter. Bake at 350 degrees for 8-10 min to set (won't brown). Cold and ice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 10 servings | |
| Calories 303 | |
| Calories from Fat 163 | 54% |
| Total Fat 18.61g | 23% |
| Saturated Fat 11.69g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 132mg | 6% |
| Potassium 30mg | 1% |
| Total Carbs 32.33g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 8.95g | 6% |
| Protein 2.17g | 3% |
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