Lemon Fingers


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”

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