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Add a photoServings: 12
Ingredients
- 2 1/2 c. plus 1 tbsp. all-purpose flour
- 3/4 teaspoon baking pwdr
- 1 c. butter, room temperature
- 2/3 c. sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 1 egg
- (NO SALT)
Directions
- Have baking sheet ready--don't grease. Start oven 10 min before baking. Set to moderately warm (425 degrees). Sift flour, measure, resift 3 times with baking pwdr. Cream butter till smooth and shiny; add in sugar gradually, creaming thoroughly. Stir in flavorings, then beat in egg till fluffy. Add in flour in 2 or possibly 3 portions, mixing only till smooth after each portion. Cover and place in refrigerator 1 hour to chill. Remove 1/3 of dough at a time (keep rest chilled). Roll out on a slightly floured pastry cloth with floured stockinet-covered rolling pin to a thickness of about 1/16. Cut as close together as possible and place 1-inch apart on baking sheet.
- Bake from 4-5 min to a golden color. Remove to cake racks to cold. To store, lay one layer deep between sheets of waxed paper in covered box to prevent tender cookies from breaking. Yield: 7 dozen 2 1/4-inch cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 12 servings | |
| Calories 282 | |
| Calories from Fat 140 | 50% |
| Total Fat 15.97g | 20% |
| Saturated Fat 9.87g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 193mg | 8% |
| Potassium 39mg | 1% |
| Total Carbs 31.31g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 11.3g | 8% |
| Protein 3.34g | 5% |
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