You are here

Lemon Snaps

Cookies.Recipes's picture
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

Rate It

Your rating: None
4.29412
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3974 Calories from Fat 1014

% Daily Value*

Total Fat 113 g173.7%

Saturated Fat 31.3 g156.6%

Trans Fat 9 g

Cholesterol 1164 mg388%

Sodium 2537.7 mg105.7%

Total Carbohydrates 661 g220.4%

Dietary Fiber 56.8 g227.2%

Sugars 217.8 g

Protein 103 g205.7%

Vitamin A 32% Vitamin C

Calcium 173.2% Iron 26.6%

*Based on a 2000 Calorie diet

0 Comments

Lemon Snaps Recipe