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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Beat the sugars, butter and oil in a large bowl until light and
fluffy. Add the lemon peel, lemon juice and egg and blend well. Stir
in the flour, cream of tartar, baking soda and salt; mix well. Cover
with plastic wrap and refrigerate for 1 hour for easier handling.
Heat the oven to 350F. Shape the dough into 1-inch balls and roll
in the decorator sugar. Place the balls 2 inches apart on ungreased
cookie sheets. Bake for 7 to 12 minutes or until set. Remove
immediately from the cookie sheets.
NOTE: "These lemony morsels are more tender when made with butter,
but margarine is an acceptable alternative."
Makes 3 1/2 dozen.
Per cookie: 90 calories; 1 g protein; 11 g carbohydrate; 5 g fat;
60 mg sodium.
[The Complete Book of Baking; Pillsbury Publications; 1993]
[ISBN 0-670-77147-3]
From: Fred Peters Date: 12-05-94
From: Gail Shipp Date: 28 Feb 96
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