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Lemon Snaps

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Ingredients
  Shortening 1⁄3 Cup (5.33 tbs)
  Sugar 1 Cup (16 tbs)
  Egg yolks/2 whole eggs 5
  Milk 3 Tablespoon
  Lemon extract 1 1⁄2 Teaspoon
  Cake flour 3 2⁄3 Cup (58.67 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Soda 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1 (For Glaze)
  Milk 1 Cup (16 tbs)
Directions

Cream shortening and sugar.
Beat eggs well and add with the milk and lemon extract.
Mix and sift dry ingredients and add.
Chill Roll 1/8 inch thick.
Cut and brush tops with egg diluted with milk.
Bake in moderate oven (375°F.) 10 minutes.
Makes 150 cookies 2 1/2 inch diameter.
If desired top each cookie with 1/2 almond before brushing with diluted egg.
Decorate with narrow strips of candied ginger, pineapple, citron or lemon peel.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Party

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