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Lemon Snaps Recipe
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Egg yolks/2 whole eggs||5|
|Lemon extract||1 1⁄2 Teaspoon|
|Cake flour||3 2⁄3 Cup (58.67 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Egg||1 (For Glaze)|
|Milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3974 Calories from Fat 1014
% Daily Value*
Total Fat 113 g173.7%
Saturated Fat 31.3 g156.6%
Trans Fat 9 g
Cholesterol 1164 mg
Sodium 2537.7 mg105.7%
Total Carbohydrates 661 g220.4%
Dietary Fiber 56.8 g227.2%
Sugars 217.8 g
Protein 103 g205.7%
Vitamin A 32% Vitamin C
Calcium 173.2% Iron 26.6%
*Based on a 2000 Calorie diet
Beat eggs well and add with the milk and lemon extract.
Mix and sift dry ingredients and add.
Chill Roll 1/8 inch thick.
Cut and brush tops with egg diluted with milk.
Bake in moderate oven (375Â°F.) 10 minutes.
Makes 150 cookies 2 1/2 inch diameter.
If desired top each cookie with 1/2 almond before brushing with diluted egg.
Decorate with narrow strips of candied ginger, pineapple, citron or lemon peel.