Italian Lemon Cookies
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch
YIELD: 3 dozen.
Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine! —Elisabeth Miller, Broadview Heights, Ohio
Ingredients
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1 cup butter, softened
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1/2 cup sugar
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3 large eggs, separated, room temperature
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2 teaspoons grated lemon zest
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2-1/2 cups all-purpose flour
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Colored sugar
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and lemon zest. Gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to shape.
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2.
Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each rope into an S, then coil each end until it touches the center. Place 2 in. apart on ungreased baking sheets. Whisk egg whites; brush over cookies. Sprinkle with colored sugar.
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3.
Bake until bottoms are brown, 12-14 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 94 calories, 6g fat (3g saturated fat), 29mg cholesterol, 47mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.
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