Yield: 84 servings
|½ pounds||Unsalted butter|
|¼ teaspoon||Vanilla extract|
|1 cup||All-purpose flour|
|TO DUST THE COOKIES-----|
USING A GRATER, grate lemon peels, removing only the yellow part.
Place the grated peel in a mixing bowl. Squeeze the lemon juice and set aside in a small bowl. Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy. Add the egg, ½ cup lemon juice and grated rind and beat until incorporated. Reserve any extra lemon j
PREHEAT OVEN TO 325F. Working on a marble or wooden surface, unwrap the dough log and cut into rounds about ½-inch thick. Sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin. Place the rounds on an unbuttered cookie The cookies will be chewy at first, but will harden as they cool.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :