- 1
Ingredients
- Zest Zest of SIX lemons
- 1 1 1 cup granulated sugar
- 1 1 1 cup powdered sugar
- 2 2 2 cups shortening
- 3/4 3/4 3/4 teaspoon vanilla
- 1 1 oz.) package 1 (3 oz.) package lemon Jello
- 20 20 20 drops of yellow food dye
- 1 1 1 large egg, beaten
- 4 1/3 4 1/3 1/3 cups cake flour (*important*)
- 3/4 3/4 3/4 teaspoon baking soda
- 3/4 3/4 3/4 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon salt
- Plain or colored sugar, for decorating
- to 375 to 375 degrees F.
- 6 1 food processor, mix the zest of 6 lemons with the 1 cup of granulated sugar. Mix until the sugar is yellow and the zest is finely chopped.
- to a separate bowl, combine cake flour, baking soda, baking powder and salt. Gradually add the flour mixture to the creamed mixture, mixing on slow speed until just blended. Do not overmix.
- Scoop Scoop with an ice cream scoop and roll in sugar. Place on baking sheet. Flatten slightly with palm of hand.
- 9 to 10 10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, do not let edges brown.
- 3 about 3 dozen cookies
- to here to view: http://www.recipelink.com/msgbrd/board_14/2009/JAN/32743.html
Preparation
Step 1
Heat oven to 375 degrees F.
In a food processor, mix the zest of 6 lemons with the 1 cup of granulated sugar. Mix until the sugar is yellow and the zest is finely chopped.
In a medium bowl, cream together the lemon sugar, powdered sugar and shortening using an electric mixer. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix for 3 minutes. Slowly add vanilla, jello (dry), food dye, and beaten egg while mixing.
In a separate bowl, combine cake flour, baking soda, baking powder and salt. Gradually add the flour mixture to the creamed mixture, mixing on slow speed until just blended. Do not overmix.
Scoop with an ice cream scoop and roll in sugar. Place on baking sheet. Flatten slightly with palm of hand.
Makes about 3 dozen cookies