RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5973
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| Recipe Name: |
Lemon Crispies - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
36 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
36 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.03
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup crisco
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Directions:
Preheat over to 350 degrees. Sift the flour, salt and sugar. Blend in the Crisco, eggs and lemon extract and rind; beating until smooth. About 2 minutes. Stir in the rolled oats.
Drop the batter in teaspoons onto a greased and foil-lined cookie sheet. Place them 2 inches apart. Flatten to about 1/4-inch thick with a wet rubber spatula. Bake 10 to 12 minutes, or until golden brown at the edges. Once brown, they will quickly overcook so watch them carefully. Cool on wire racks. |
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| Nutrition per Serving: |
| Calories: |
80 |
Total Carbs: |
6.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
11.7 |
Fat: |
5.8 |
Protein: |
0.79 |
| Fiber: |
0.26 |
Sodium: |
36.29 |
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