LEMON COOKIES
Skurna citronbröd
3 egg yolks
zest and juice from 1 lemon
1 ¾ cups flour
Stir the fat until smooth, add sugar and stir until fluffy. Add egg yolks, lemon zest, juice and flour and stir until well blended. Roll out to 2 lengths or “sausages”, diameter approx 1 ¼ to 1½ inches, and wrap them up in baking paper or plastic foil and put them in the fridge or freezer, so that they “stiffen”.
Skurna citronbröd
Lovely cookies and easy to make as well, with a
fresh, sharp taste of lemon zest and juice … lemon, lemon, lemon!!!
48 cookies
7 oz butter or margarine
only just 1 cup sugar3 egg yolks
zest and juice from 1 lemon
1 ¾ cups flour
Stir the fat until smooth, add sugar and stir until fluffy. Add egg yolks, lemon zest, juice and flour and stir until well blended. Roll out to 2 lengths or “sausages”, diameter approx 1 ¼ to 1½ inches, and wrap them up in baking paper or plastic foil and put them in the fridge or freezer, so that they “stiffen”.
Cut the lengths in thin slices and put the cookies
on greased baking plates (or use baking paper) with some space between them.
Bake in the middle of the oven at 390F for 12 to 14 minutes or until
slightly brown around the edges. Allow to cool on a rack.
Enjoy!
Bella
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