Lemon Slice-and-Bakes
- Yield: 3
- Prep: 10 mins
- Cook: 30 mins
For plain butter cookies, omit the lemon rind.
Ingredients
- 1cup butter (2 sticks)
- 1/2cup granulated sugar
- 2cups cake flour
- Finely grated rind of 3 lemons
- Powdered sugar for topping
Instructions
- In a large bowl, beat butter well. Add sugar gradually and beat well.
- Add flour, 1/2 cup at a time, mixing well after each addition. Add rind; mix well.
- Divide dough in half and roll into logs about 1 1/2 inches in diameter. Roll each log in powdered sugar. Wrap in waxed paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
- Preheat oven to 300F.
- Slice dough 1/4-inch thick. Place on ungreased cookie sheet. Bake 30 minutes, or until edges are golden. Transfer to a wire rack to cool. Store in an airtight container in the refrigerator up to a week, or freeze up to a month.
Recipe by Charmian Christie.
Nutritional Info *per serving
- Glycemic Load 2
- Calories 80
- Fat 5g
- Saturated Fat 3.5g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1.5g
- Cholesterol 15mg
- Sodium 45mg
- Potassium 10mg
- Carbohydrate 9g
- Fiber 0g
- Sugars 3g
- Protein 1g
- Trans Fat 0g
- Vitamin A 4%
- Vitamin C 2%
- Calcium 0%
- Iron 4%