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Italian Lemon Cookies
Courtesy of The incredible edible egg™
Servings: 72
Prep Time: 30 Min.
Cook Time: 12 Min.
Chill Time: 30 Min.
What you need:
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+ 3-1/2 c. all-purpose flour
+ 1/2 tsp. baking soda
+ 1/2 c. (1 stick) butter, cold
+ 4 egg yolks
+ 1 c. sugar
+ 1/2 c. sour cream
+ 2-4 Tbsp. fresh lemon juice
+ 2-4 tsp. freshly grated lemon peel
What to do:
1. Mix flour and baking soda in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs.
2. Beat egg yolks and sugar in mixer bowl with whisk attachment at high speed until light and fluffy, 5 min. Beat in sour cream, lemon juice and lemon peel. Add yolk mixture, 1/3 at a time, to flour mixture, stirring just until combined after each addition. Refrigerate, covered, until firm, 30 to 60 min.
3. Heat oven to 350°F. Work with 1/4 of the dough at a time, keeping remaining dough refrigerated. Roll pieces of dough on lightly floured surface into 6 x 1/2-in. ropes. Shape as desired; place on ungreased baking sheets.
4. Bake in 350°F oven until lightly browned, 12 to 14 min. Cool on baking sheets 5 min. Remove to wire racks; cool completely.

* Shape this pliable dough into twists, knots, bows, wreaths or letters. Sprinkle with colored sugars or candy sprinkles before baking.

* Chilled dough is easier to handle and holds its shape better.
* Add lemon juice and peel according to personal taste. Remember to grate the peel before juicing the lemons.

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Nutritional information:
Calories: 50;   Total Fat: 2g;   Saturated Fat: 1g;   Cholesterol: 16mg;   Total Carbs: 8g;   Fiber: 0g;   Protein: 1g;   Sodium: 10mg;