Print
ShareThis
Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Lip-Smacking Lemon Cookies
Yield: Makes about 4 dozen cookies
Ingredients:
1/2
cup (1 stick) butter, softened
1
cup sugar
1
egg
2
tablespoons lemon juice
2
teaspoons grated lemon peel
2
cups all-purpose flour
1
teaspoon baking powder
1/8
teaspoon salt
Dash ground nutmeg
Yellow colored sugar (optional)
Preparation:
1.
Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Add egg, lemon juice and peel; beat until well blended.
2.
Combine flour, baking powder, salt and nutmeg in large bowl. Gradually add flour mixture to butter mixture at low speed, blending well after each addition.
3.
Shape dough into 2 logs, each about 1-1/2 inches in diameter and 6-1/2 inches long. Roll logs in yellow sugar, if desired. Wrap each log in plastic wrap. Refrigerate 2 to 3 hours or up to 3 days.
4.
Preheat oven to 350°F. Grease cookie sheets. Cut logs into 1/4-inch-thick slices; place 1 inch apart on cookie sheets.
5.
Bake about 15 minutes or until edges are lightly browned. Transfer to wire racks to cool. Store in airtight container.
Nutritional Information:
| Serving Size: 1 cookie | |
| Sodium | 32 mg |
| Protein | 1 g |
| Fiber | <1 g |
| Carbohydrate | 8 g |
| Cholesterol | 10 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 36 % |
| Calories | 54 |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1/2 |
This recipe appears in:
Fruit
