Lemon Butter Cookies
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 peel, baking powder, and salt. Cover and refrigerate about 2 hours or until firm.
Preheat oven 350 F.
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.
Bake 8-10 minutes until lightly browned on edges. Cool 1 minute on cookie sheet. Remove to wire racks; cool completely. Store in airtight container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 62 | ||
Calories from Fat: 28 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 8.2mg | 3 % | |
Sodium 23.4mg | 1 % | |
Potassium 11.7mg | 0 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.6g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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