Lemon Crisscross Cookies Recipe

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Lemon Crisscross Cookies Recipe

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This is a favorite cookie that my sister used to bake when we were kids.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup butter-flavored shortening
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

Directions

In a bowl, cream the shortening, 1/2 cup sugar and brown sugar. Beat in the egg, lemon peel and extracts; mix well. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Refrigerate dough for 1-2 hours or until firm.
Shape dough in to 1-in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 2 dozen.
Originally published as Lemon Crisscross Cookies in Cooking for One or Two Cookbook 2003, p273

Nutritional Facts

2 each: 199 calories, 9g fat (2g saturated fat), 18mg cholesterol, 110mg sodium, 28g carbohydrate (17g sugars, 0 fiber), 2g protein.

  • 1/2 cup butter-flavored shortening
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  1. In a bowl, cream the shortening, 1/2 cup sugar and brown sugar. Beat in the egg, lemon peel and extracts; mix well. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Refrigerate dough for 1-2 hours or until firm.
  2. Shape dough in to 1-in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 2 dozen.
Originally published as Lemon Crisscross Cookies in Cooking for One or Two Cookbook 2003, p273

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