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Lemon Thins Recipe
|Vegetable shortening||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Unsalted butter||2 Tablespoon, softened|
|Sugar||1 Cup (16 tbs)|
|Lemon extract||1⁄2 Teaspoon|
|Grated lemon zest||1 1⁄2 Tablespoon (Freshly Grated)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Double acting baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Confectionery sugar||1 Tablespoon (For Dustin On Cookies)|
Serving size: Complete recipe
Calories 2687 Calories from Fat 1140
% Daily Value*
Total Fat 129 g198.8%
Saturated Fat 41.5 g207.4%
Trans Fat 13.5 g
Cholesterol 64.5 mg
Sodium 1781.5 mg74.2%
Total Carbohydrates 371 g123.6%
Dietary Fiber 7.7 g30.8%
Sugars 218.5 g
Protein 20 g40.6%
Vitamin A 15.5% Vitamin C 95.1%
Calcium 62.6% Iron 55.2%
*Based on a 2000 Calorie diet
Into the bowl sift together the flour, the baking powder, the baking soda, and the salt and blend the dough well.
On a piece of wax paper form the dough into a log 1 1/2 inches in diameter.
Chill the log, wrapped in the wax paper and foil, for 2 hours.
The dough may be made up to 3 months in advance and kept wrapped well and frozen.
Cut the log into 1/8 inch slices with a sharp knife and bake the cookies 2 inches apart on ungreased baking sheets in the middle of a preheated 350° F. oven for 8 to 10 minutes, or until the edges are just golden.
Transfer the cookies immediately with a metal spatula to racks, let them cool, and sift the confectioners' sugar lightly over the lemon thins.