Light Lemon Cookies Recipe

Summary

Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Butter6 Tablespoon, softened
 Honey1⁄4 Cup (4 tbs)
 Finely grated lemon peel1 Teaspoon, finely grated
 Freshly squeezed lemon juice3 Tablespoon
 Whole wheat pastry flour1 Cup (16 tbs)
 Unbleached white flour1 Cup (16 tbs)
 Water1 Tablespoon (adjust quantity as needed)

Nutrition Facts

Serving size: Complete recipe

Calories 1618 Calories from Fat 664

% Daily Value*

Total Fat 75 g116.1%

Saturated Fat 46.4 g232.2%

Trans Fat 0 g

Cholesterol 193.5 mg

Sodium 16.8 mg0.7%

Total Carbohydrates 220 g73.2%

Dietary Fiber 13.2 g52.9%

Sugars 63 g

Protein 22 g43.5%

Vitamin A 45.5% Vitamin C 33.9%

Calcium 10.3% Iron 49.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1 Preheat the oven to 350┬░Fahrenheit.
2 Line a 12 x 15-inch baking sheet (without sides) with foil keeping the dull side up.

MAKING
3 In a large bowl, beat together butter and honey.
4 Add in lemon peel and juice, mixing well.
5 In a medium-size bowl, sift whole wheat pastry flour and unbleached white flour together.
6 Stir with a wire whisk to blend.
7 Gradually stir the flour into lemon mixture.
8 Form a firm but workable dough, adding water if needed.
9 Form the dough into 2 rectangular pieces.
10 In the center of prepared baking sheet, place 1 piece of dough
11 Top with a piece of waxed paper the size of the baking sheet.
12 Roll the dough, very thinly, large enough to cover the baking sheet.
13 Cut into 2-inch squares, leaving them intact on the baking sheet.
15 Bake on middle shelf of oven for 10 to 12 minutes, or until lightly browned.
16 Remove to wire rack and allow to cool.
17 Repeat the rolling and baking processes with the remaining piece of dough.
18 Make sure to use a cool baking sheet.

SERVING
19 Serve as desired.
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