 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This is a very old cookie recipe i got from a The old Sturbridge village restoration site in Massachusetts. Traditionally, you stamp them with a cookie stamp to resemble a 4 o'clock flower. I'm posting the recipe for a board request. The recipe does not state how many cookies it makes. If someone tries these and lets us know, I will update the recipe to give the amount of cookie in a batch Ingredients:
1/2 cup sugar |
1/2 cup butter |
1 egg, beaten |
1 1/2 cups flour (divided) |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon lemon juice |
1 teaspoon lemon rind, grated |
1/4 cup sugar (about 1/4 cup additional for dipping dough) |
Directions:
1. Cream together butter and sugar until very light.
2. Add the beaten egg.
3. Add the lemon rind.
4. Sift together 1 cup of the flour, the baking soda, and salt, and stir into the mixture.
5. Stir in the lemon juice.
6. Now add the remaining 1/2 cup of flour a little at a time beating between additions.
7. Note: if the dough looks like it will be to dry it is not necessary to add the entire 1/2 cup, thats why you are not adding it in all at once.
8. You need to end up with a dough you can roll into balls with the palms of your hands.
9. If it's too dry it will crumble instead.
10. Put 1/4 cup sugar in a bowl.
11. Dip fingers into the sugar, pinch off a ball of dough and roll it to the size of a walnut and then dip the ball in sugar.
12. Arrange balls on greased baking sheet three inches apart.
13. You can leave the balls as is to bake and they will spread on their own.
14. However to make traditional 4 O'Clocks, lightly press an oiled cookie stamp in a flower pattern into each ball.
15. Bake at 375ºF for 12 to 15 minutes.
|
|