These pretty, tangy cookies were easy to make and looked and tasted great. I used my beater blade in my mixer to mix these without scraping. I didn’t have a #6 star tip, and used a jumbo #1 tip, which still looked pretty and also turned out the number of cookies called for in the recipe. I’m not a cake decorator like Myrna, but these were easy to press out. If you don’t have a pastry bag, spoon out tablespoon-sized cookies. These cookies hit the spot with either iced tea for summer of coffee in the winter.
Lemon Fingers
2/3 Cup Powdered Sugar
1 Cup Butter
2 Large Eggs
1 2/3 Cups Flour, All-purpose
1/4 Cup Cornstarch
2 Tablespoons Grated Lemon Peel
2 Tablespoons Lemon Juice
1/2 Teaspoon Vanilla Extract
Lemon Glaze
1 Cup Powdered Sugar
2 Tablespoons Lemon Juice
2 Teaspoons Grated Lemon Peel
Heat oven to 350°. In large mixer bowl combine 2/3 cup sugar and butter. beat at low speed, scraping bowl often, until light and fluffy (1 to 2 minutes). Continue beating, adding eggs one at a time, until well mixed (2-4 minutes).
In small bowl, stir together flour and cornstarch. Continue beating, gradually adding flour mixture alternately with lemon peel, lemon juice and vanilla until well mixed (1 to 2 minutes).
Spoon into pastry bag with a wide # 6 star tip. On greased cookie sheets pipe dough into 3" fingers.
Bake for 8-12 minutes or until edges are lightly browned. Cool completely.
Meanwhile, in medium bowl stir together all glaze ingredients. Dip 1" of cookies into glaze; let stand until glaze is set.
4 Dozen
2012 Cost: $2.00 or 5¢ each
Per Serving: 72 Calories; 4g Fat (50.5% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
"Land O Lakes Treasury of Country Heritage Meals & Menus”
No comments:
Post a Comment
Hi...we'd love to hear from you.
Comments are moderated before appearing...Thanks.