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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A good Christmas cookie dough for rolling out. This holds up pretty well in the oven, though you have to work fast to keep the dough from warming up while you're cutting them out. Ice as desired! We always use a thin powdered sugar/water/food coloring combo with sprinkles. I believe you bake them about 10 minutes but I haven't made them in a while so I will edit this when I get the chance. Ingredients:
1 cup softened butter |
1/2 cup sugar |
1 egg yolk |
1 tablespoon grated lemon peel |
1 teaspoon almond extract |
1/4 teaspoon salt |
2 -2 1/2 cups all-purpose flour |
Directions:
1. Cream butter and add sugar slowly while creaming well. Beat in egg yolk.
2. Add lemon peel, almond extract, and salt. Work in flour. The dough should be quite stiff.
3. Chill dough for an hour or so.
4. Roll out 1/4 inch thickened on lightly floured board. Cut cookies and place an inch or so apart on lightly greased cookie sheets.
5. Bake in moderate oven 350° until cookies are done and lightly browned. Cool before icing.
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