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Prep Time:
15 minutes

Cook Time:
10 to 12 minutes per batch

Servings:
5 dozen cookies

Prep Time:
15 minutes

Cook Time:
10 to 12 minutes per batch

Servings:
5 dozen cookies

Lemon Tea Cookies

INGREDIENTS

Lemon Tea Cookies

  • 3 1/4 C. (800 mL) all-purpose flour
  • 1 1/2 tsp. (7 mL) baking powder
  • 1/4 tsp. (1 mL) salt
  • 3/4 C. (175 mL) butter or margarine, softened
  • 3/4 C. (175 mL) granulated sugar
  • 3/4 C. (175 mL) powdered (confectioner’s) sugar
  • 1/2 C. (125 mL) Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 2 tsp. (10 mL) grated lemon peel
  • 2 tsp. (10 mL) lemon extract
  • granulated sugar

DIRECTIONS

  1. Mix flour, baking powder and salt in medium mixing bowl. Cream butter, granulated sugar and powdered sugar in large mixing bowl. Blend in oil, eggs, lemon peel and lemon extract. Stir in flour mixture. Cover and refrigerate for 2 hours.
  2. Heat oven to 350ºF (180ºC). Shape dough into 1″ (2.5 cm) balls. Place 2 to 3 inches (5 to 7.5 cm) apart on ungreased baking sheets. Flatten to 1/8-inch (0.3 cm) thickness with bottom of glass dipped in granulated sugar.
  3. Bake, in batches, for 10 to 12 minutes, or until edges are light golden brown. Remove cookies from pan immediately. Cool on wire rack.