Rating: 4 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2

Try making this soft, lightly lemony cookie recipe and serve it with hot cocoa for dipping. Chill the dough at least 1 hour to ensure that it's easy to roll out and cut.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
45 mins
chill:
1 hr
bake:
8 mins
total:
1 hr 53 mins
Servings:
30
Yield:
About 2-1/2 dozen (2-1/2 to 3-1/2-inch) cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In medium mixing bowl combine flour, baking powder, and salt; set aside. In large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl as necessary. Beat in egg, milk, vanilla, and lemon peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill 1 hour or until easy to handle.

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  • Preheat oven to 375 degrees F. Roll half the dough at a time, between sheets of waxed paper, to 1/4-inch thickness, sprinkling bottom sheet of waxed paper with flour if cookie dough sticks. Cut with desired cutters (if dough becomes too soft, return to refrigerator). Place 1 inch apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and bottoms are barely light brown. Transfer to wire rack to cool. Makes about 2-1/2 dozen (2-1/2- to 3-1/2-inch) cookies.

Nutrition Facts

147 calories; fat 8g; cholesterol 27mg; saturated fat 5g; carbohydrates 17g; mono fat 2g; sugars 7g; protein 2g; vitamin a 243IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; folate 24.2mcg; vitamin b12 0.1mcg; sodium 61mg; potassium 20mg; calcium 20.2mg; iron 0.7mg.
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