| LEMON TEA COOKIES |
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Makes 5 dozen cookies Prep time: 10 minutes Bake time: 10-12 minutes3-1/4 cups unsifted all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup butter or margarine, softened 3/4 cup granulated sugar 3/4 cup confectioners' sugar 1/2 cup CRISCO SIMPLE MEASURES™ Oil 2 eggs 2 teaspoons grated lemon peel 2 teaspoons lemon extract Granulated sugar Mix flour, baking powder and salt in small mixing bowl. Set aside. Cream butter, granulated sugar and confectioners' sugar in large mixing bowl. Blend in Crisco Oil, eggs, lemon peel and lemon extract. Stir in flour mixture. Cover and refrigerate for 2 hours. Preheat oven to 350ºF. Shape dough into 1-inch balls Place 2 to 3 inches apart on ungreased baking sheet. Flatten to 1/8-inch thickness with bottom of drinking glass dipped in granulated sugar. Bake 10 to 12 minutes, or until edges are light golden brown. Remove cookies from pan immediately. Cool on wire rack. Lemon Crisps: Follow recipe above, except shape dough into 3/4-inch balls and flatten to 1/16-inch thickness with sugar-dipped glass. Bake 7 to 9 minutes, or until edges are light golden brown. |
