Post by chief_cook2 on Jan 21, 2007 17:24:31 GMT -6
Lemon Snowballs
1/4 cup shortening
1/4 cup butter
2/3 cup granulated sugar
2 teaspoons grated lemon zest
1 egg
3 tablespoons lemon juice
1 tablespoon water
1 3/4 cups sifted all-purpose flour
1/4 teaspoon soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup finely chopped pecans
1 cup sifted confectioners' sugar
Cream butter, shortening, and sugar until light; beat in lemon zest
and egg. Stir in lemon juice and water. Sift together the flour,
soda, cream of tartar, and salt. Stir into the first mixture. Stir in
chopped pecans. Flour hands and shape dough into small balls. Place
balls about 1 inch apart on ungreased baking sheet. Bake for about 10
to 15 minutes in a preheated 350° oven. Cookies should be browned on
the bottom, but not on top. Immediately remove hot cookies from the
baking sheet and roll in confectioners' sugar. Makes about 3 to 4
dozen cookies, depending on size.
1/4 cup shortening
1/4 cup butter
2/3 cup granulated sugar
2 teaspoons grated lemon zest
1 egg
3 tablespoons lemon juice
1 tablespoon water
1 3/4 cups sifted all-purpose flour
1/4 teaspoon soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup finely chopped pecans
1 cup sifted confectioners' sugar
Cream butter, shortening, and sugar until light; beat in lemon zest
and egg. Stir in lemon juice and water. Sift together the flour,
soda, cream of tartar, and salt. Stir into the first mixture. Stir in
chopped pecans. Flour hands and shape dough into small balls. Place
balls about 1 inch apart on ungreased baking sheet. Bake for about 10
to 15 minutes in a preheated 350° oven. Cookies should be browned on
the bottom, but not on top. Immediately remove hot cookies from the
baking sheet and roll in confectioners' sugar. Makes about 3 to 4
dozen cookies, depending on size.