Thin Lemon Refrigerator Cookies Recipe
Ingredients
2 cup all-purpose flour
1/2 tsp baking powder
1 cup margarine
1/2 cup granulated sugar replacement
1 egg
1 tsp lemon juice
1/2 tsp lemon peel, freshly grated
Directions
Sift together flour and baking powder; set aside.
Using an electric mixer on Medium, beat the margarine and sugar replacement until well blended.
Add egg, lemon juice, and lemon peel.
Beat well.
Gradually stir dry ingredients into creamed mixture, mixing well.
Divide dough in half.
Shape each half into a 6 in. (15 cm) roll.
Wrap each roll in plastic wrap.
Chill in refrigerator overnight.
Cut each roll into 30 thin slices.
Place slices on ungreased cookie sheets.
Bake at 375°F (190°C) for about 8 to 10 minutes, or until golden brown.
Remove from cookie sheets, and place on racks.
Using an electric mixer on Medium, beat the margarine and sugar replacement until well blended.
Add egg, lemon juice, and lemon peel.
Beat well.
Gradually stir dry ingredients into creamed mixture, mixing well.
Divide dough in half.
Shape each half into a 6 in. (15 cm) roll.
Wrap each roll in plastic wrap.
Chill in refrigerator overnight.
Cut each roll into 30 thin slices.
Place slices on ungreased cookie sheets.
Bake at 375°F (190°C) for about 8 to 10 minutes, or until golden brown.
Remove from cookie sheets, and place on racks.
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