• 18servings
  • 70minutes
  • 199calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 lb butter

  2. 1/2 cup confectioners' sugar

  3. 2 cups flour

  4. 1 egg , beaten

  5. 3/4 cup granulated sugar

  6. 1 1/2 tablespoons butter

  7. 3 tablespoons lemon juice

  8. 1 lemon, rind of , grated

Instructions Jump to Ingredients ↑

  1. Make Cookie: Combine the 1/2 pound butter and confectioner's sugar in a mixer bowl. Beat together for 30 seconds.

  2. Add flour and mix well.

  3. Using 1 1/2 - 2 teaspoons dough per cookie, roll into balls and place an inch or 2 apart on a greased or parchment lined baking sheet.

  4. Using a glass coated with cooking spray or your hand (I just use my fingers), lightly flatten the balls into a circle. Using your thumb or the back of a 1/4 teaspoon measuring spoon, create a dent in the center of each cookie.

  5. Bake in preheated 350 oven 10-12 minutes. Remove to rack and cool.

  6. Make lemon Curd: In a small non-reactive saucepan, combine the egg, granulated sugar, 1 1/2 T. butter, lemon juice and lemon rind. Cook over medium-low heat, stirring constantly until thick and bubbly. Or, use a double boiler. Let cool 5 minutes. Spoon @ 1/2 t. curd into dent of each cookie. Sprinkle with confectioners sugar if desired.


Send feedback