Lemon  Sugar  Cookies






3/4 cup butter

1 cup granulated sugar 

1 egg

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 powder.


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.


Place on wire racks and cool completely.



Yields 4 Dozen






Lemon  Butter  Cookies






1/2 cup butter, softened

1/2 cup granulated sugar

1 egg

1 1/2 cups all-purpose flour

2 tablespoons fresh lemon juice  

1 teaspoon lemon zest

1/2 teaspoon baking powder 

  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.


Cover 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 pin.

(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 of dough.

Continue, leaving adequate space between cookies.


Bake 8 to 10 minutes until lightly browned on edges.


Cool 1 minute on cookie sheets.


Remove to wire racks and cool completely.



Yields  2 1/2 Dozen


(Store in airtight container.)






Lemon  Tassies






1/2 cup butter, softened 

1 pkg. (3 ounce) cream cheese, softened 

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 margarine.

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 in flour.


Cover and chill 1 hour.


On lightly floured surface, roll dough to 1/8 inch thickness.


Cut in 3 inch rounds with scalloped cookie cutter.

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 each shell.


Refrigerate until ready to serve.



Yields  2 Dozen








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