Lemon Sugar Cookies
3/4 cup butter
1 cup granulated sugar
2 tablespoons corn syrup
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
• 1/2 cup granulated sugar for decoration
Preheat oven to 325 degrees.
In a medium bowl, cream together butter and
1 cup sugar until light and fluffy.
Beat in egg, corn syrup, and lemon extract.
Stir in flour, baking soda, and baking
Cover dough, and
chill in the refrigerator at least 1 hour.
Line a cookie sheet with parchment paper.
Roll chilled dough into walnut sized balls.
Roll balls in remaining sugar, and place on
the prepared cookie sheet.
Bake 12 minutes in the preheated oven, or
until lightly browned.
wire racks and cool completely.
Yields 4 Dozen
Lemon Butter Cookies
1/2 cup butter, softened
1/2 cup granulated
1 1/2 cups all-purpose
2 tablespoons fresh
1 teaspoon lemon zest
1/2 teaspoon baking
1/8 teaspoon salt
• 1/3 cup granulated sugar for decoration
Preheat oven to 350 degrees.
Beat butter and sugar in large bowl with
electric mixer until creamy.
Beat in egg until light and fluffy.
Mix in flour, lemon juice and zest, baking
powder and salt.
refrigerate about 2 hours
or until firm.
Roll out dough, a small amount at a time, to
1/4 inch thickness
on well floured surface with floured rolling
(Keep remaining dough in refrigerator.)
Cut with 3 inch round cookie cutter.
Transfer to ungreased cookie sheets.
Sprinkle with sugar.
Grease the bottom of a glass with margarine;
dip glass in sugar and use to flatten ball
Continue, leaving adequate space between
Bake 8 to 10 minutes until lightly browned
Cool 1 minute on cookie sheets.
Remove to wire racks and cool completely.
Yields 2 1/2 Dozen
(Store in airtight container.)
1/2 cup butter, softened
1 pkg. (3 ounce) cream
• 1 cup all-purpose flour
• 3 eggs
• 1 1/4 cups granulated sugar
• 1/3 cup lemon juice
• 1/2 teaspoon lemon zest
• 1/4 cup butter
In saucepan combine eggs, 1 1/4 cups sugar,
lemon juice, and 1/4 cup butter or
Cook and stir over low heat till thick;
about 15 minutes.
Remove from heat; stir in lemon zest.
Preheat oven to 400 degrees.
Blend butter and cream cheese together; stir
chill 1 hour.
On lightly floured surface, roll dough to
1/8 inch thickness.
Cut in 3 inch rounds with scalloped cookie
Pat rounds in 1 3/4 inch muffin pans.
Bake tart shells for 10 to 12 minutes.
Cool in pans.
Spoon a rounded teaspoonful of filling into
Refrigerate until ready to serve.
Yields 2 Dozen
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