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Add a photoServings: 12
Ingredients
- 2 c. sugar
- 6 tbsp. vegetable shortening, softened
- 3/4 stick (6 tbsp.) unsalted butter, softened
- 1 teaspoon freshly grated lemon zest
- 2 lg. Large eggs
- 1/2 c. lowfat sour cream
- 3 1/2 c. all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon baking soda
- 1 teaspoon double acting baking pwdr
- Colored granulated sugar for sprinkling cookies, if you like
Directions
- In a large bowl with an electric mixer cream together the sugar, shortening and butter and the lemon zest till mix is light and fluffy. Beat in Large eggs one at a time, beating well after addition and stir in lowfat sour cream.
- In a small bowl sift together flour, nutmeg, baking soda and baking pwdr and stir flour mix into the butter mix a little at a time. (The dough will be very soft.) Spoon the dough into a large sheet of waxed paper. Flatten it slightly. Refrigeratein waxed paper overnight.
- Working with half the dough, roll out. With 3-inch cutter cut out rounds. Transfer dough to slightly floured cookie sheet and bake the cookies 8-10 min. Remove from cookie sheet and transfer cookies to rack and sprinkle with colored sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 402 | |
| Calories from Fat 136 | 34% |
| Total Fat 15.41g | 19% |
| Saturated Fat 6.72g | 27% |
| Trans Fat 2.14g | |
| Cholesterol 55mg | 18% |
| Sodium 230mg | 10% |
| Potassium 66mg | 2% |
| Total Carbs 61.71g | 16% |
| Dietary Fiber 1.0g | 3% |
| Sugars 34.0g | 23% |
| Protein 5.06g | 8% |
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