RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6719
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| Recipe Name: |
Lemon Crinkle Cookies - Copy - 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: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
78 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
78 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.04
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 6.5
Dozen
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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: |
Yield based 1 Tbls cookie scoop. No need to chill the dough if using Crisco instead of butter.
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Ingredients:
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Directions:
Combine flour, baking powder, and salt in a bowl. Set aside.
With clean fingers, rub the zest into the granulated sugar until very fragrant.
In a stand mixer, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, mixing until smooth.
Add the lemon juice and vanilla extract, and mix again until smooth.
Add the flour mixture and mix until the dough just comes together.
Chill the dough for 30 minutes before continuing.
Preheat the oven to 350 degrees.
Roll dough into 1 tablespoon balls, then roll in powdered sugar until well coated. Arrange 2 inches apart on a parchment-lined baking sheet.
Bake for 8 to 10 minutes. |
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| Nutrition per Serving: |
| Calories: |
38 |
Total Carbs: |
5.9 |
Net Carbs: |
5.8 |
| Cholesterol: |
5.4 |
Fat: |
1.4 |
Protein: |
0.49 |
| Fiber: |
0.08 |
Sodium: |
16.75 |
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