1. Combine flour, sugar and cooked egg yolk in a large bowl. Cut cold butter into small cubes and mix into flour mixture. Set aside. 2. In a small bowl, mix together raw egg yolk, lemon zest and lemon juice. 3. Add the liquid mixture to the flour mixture and blend well to form a soft dough. Chill dough for one hour. 4. Roll out dough to 1/2-inch thick and cut into shapes with a cookie cutter. Place on a baking sheet which has been lined with parchment paper. 5. Bake cookies in a preheated 350 degree oven for 12 to 15 minutes, or until lightly golden brown. 6. Store cookies at room temperature in a covered container. The idea for this cookie came from Bonnies Patisserie in Southfield, Mi. Here they sandwich two lemon cookies together with raspberry jam and call them Italian Shortbread Cookies. Doesnt that sound good? Posted to EAT-L Digest by pat hogberg
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|Serving Size: 1 Serving (797g)|
|Recipe Makes: 1|
|Calories from Fat: 1331 (39%)|
|Amt Per Serving||% DV|
|Total Fat 147.9g||197 %|
|Saturated Fat 90g||450 %|
|Monounsaturated Fat 39.5g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 780.8mg||240 %|
|Sodium 40.4mg||1 %|
|Potassium 404.5mg||11 %|
|Total Carbohydrate 504.4g||148 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 497.1g|
|Protein 34.1g||49 %|
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Calories per serving: 3437
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