Yankee Plus Dec 2015
TABLE OF CONTENTS
this recipe makes 7 to 8 doz. cookies...has been a Christmas favorite of our family for years.
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- 1cup (2 sticks) unsalted butter
- 1 1/2 cup sugar
- 4 large egg yolks
- Juice of 1 lemon
- 2 tsp. grated zest [ I use a little more}
- 1/2 tsp. lemon extract
- 3 cups unbleached flour
- 1/2 tsp. salt
Instructions:Cream butter&sugar until fluffy.Add yolks ,lemom juice, rind&extract, then continue beating until light.
Mix in flour and salt just until well blended. Form into 2 cylinders, each 2 inches in diameter.Wrap and chill cylinders in refrigerator several hours or overnight. Dough may also be frozen for later use.
Grease cookie sheets,slice douh 1/8 in. or a little thicker and place slices 1 1/2 inches apart. Bake@ 375 degrees 8-10 minutes or until lightly browned around edges. Remove to rack and cool. Store in tightly sealed container. Note: will keep 1 week at room temperature or 3 months in freezer.