Lemon Minted Sugar Cookies |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 dozen | 30 minutes | 10 minutes | 70 | N/A | 4g | 35mg | 8g | 1g | 10mg |
| INGREDIENTS: | ||
| 1 cup sugar | 1/2 cup butter, softened | 1/2 cup shortening |
| 1 egg | 2 cups all-purpose flour | 1 teaspoon cream of tartar |
| 1/2 teaspoon baking soda | 1 tablespoon grated lemon peel | 1 tablespoon finely chopped fresh mint leaves, lemon balm or lemon verbena |
| sugar | ||
| 1 | Heat oven to 350 F. In large mixer bowl combine 1 cup sugar, butter, shortening and egg. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). |
| 2 | Add flour, cream of tartar and baking soda. Reduce speed to low. Beat, scraping bowl often, until well mixed (1 minute). By hand, stir in lemon peel and mint. |
| 3 | Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar. Place on cookie sheets. Bake for 10 to 12 minutes or until edges are very lightly browned. |