Lemon Crisps (Cookie Press)

Prep:10minCook:10min

There are a great addition to a dessert table or tea party. The recipe makes about 7 dozen cookies, which is quite a lot unless you are baking for a party. You can freeze cookies up to 3 months. Alternatively, bake off part of the dough and freeze the rest in portions. Make sure to label the ziplock or container with the recipe name and date you froze it. This way you can take out a cup of the dough when you need it. Just defrost it overnight in the fridge, then leave on the counter to come to room temperature before baking.

Updated at: Thu, 17 Aug 2023 09:45:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Low

Nutrition per serving

Calories42.9 kcal (2%)

Total Fat2.3 g (3%)

Carbs5.2 g (2%)

Sugars2.4 g (3%)

Protein0.5 g (1%)

Sodium10.8 mg (1%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

84 servings

0.5 lbbutter

½ cupsugar

½ cuplight brown sugar

packed

2 tbllemon juice

1egg

1 tsplemon zest

2 ½ cupsflour

¼ tspsalt

¼ tspbaking soda

lemon peel

Candied, or sanding sugar, to decorate

Instructions

Step 1

Cream the butter. Gradually add both sugars, then the lemon juice. Cream well.

Step 2

Beat in the egg and lemon zest

Step 3

In a separate bowl, sift together the dry ingredients. Gradually blend into the creamed mixture to make a soft dough.

Step 4

Set up the cookie press into your desired shape. Add the soft dough to the press, then press cookies onto an ungreased cookie sheet or a cookie sheet lined with parchment.

Step 5

Bake at 400 for 7-10 min, or until edges are lightly browned. Dust with sanding sugar or candied lemon peel while warm. Allow to cool on a rack before storing in an air tight container.