½ cup margarine, softened
½ cup shortening, at room temperature
¾ cup sugar
2 teaspoons lemon zest
juice of 1 lemon
2 cups fl our
1½ cups powdered sugar, for coating
For best results, zest the lemon before juicing. You can use the small holes on a grater for a fi ne zest.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, cream together margarine and shor tening until smooth.
Mix in sugar to combine, then incorporate lemon zest and juice. Add fl our in small batches until well incorporated.
Drop teaspoon-sized balls of dough onto a baking sheet, about 1 inch apar t. Bake for 8 to 10 minutes until edges are set and slightly browned. If you are baking more than one sheet at a time, rotate the sheets about halfway through the baking time. Remove the cookies from the oven and let cool completely on the baking sheet before coating each cookie in powdered sugar. To coat, use a fork to suppor t each cookie and roll them in powdered sugar on both sides. Store cooled cookies in an air tight container at room temperature.
Yield: 2½ DOZEN COOKIES
Prep time: 20 MINUTES
No comments:
Post a Comment