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Italian Lemon Cookies

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Prep Time: 30 minutes
Cook Time: 12 to 14 minutes
Makes: 6 dozen cookies

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What You Need

3-1/2	cups all-purpose flour
1/2	tsp. baking soda
1/2	cup (1 stick) butter, cold
4	EGG YOLKS
1	cup sugar
1/2	cup sour cream
2 to 4	Tbsp. fresh lemon juice
2 to 4	tsp. freshly grated lemon peel

Here’s How

MIX flour and baking soda in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs.
BEAT egg yolks and sugar in mixer bowl with whisk attachment at high speed until light and fluffy, 5 minutes. 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 minutes.
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-inch ropes. SHAPE as desired; place on ungreased baking sheets.
BAKE in 350°F oven until lightly browned, 12 to 14 minutes. COOL on baking sheets 5 minutes. REMOVE to wire racks; cool completely.

Video Demonstration

Enjoy

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

Insider Info

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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Nutrition Information

Per Serving

calories: 50
total fat: 2g
saturated fat: 1g
polyunsaturated fat: 0g
monounsaturated fat: 1g
cholesterol: 14mg
sodium: 11mg
carbohydrates: 8g
dietary fiber: 0g
protein: 1g
vitamin A: 61.5IU
vitamin D: 3.2IU
folate: 12.7mcg
calcium: 4.1mg
iron: 0.3mg
choline: 7.7mg

vitamin C: 0.3mg
vitamin E: 0.1IU
trans fat: 0g
sugars: 3g
potassium: 10.5mg
magnesium: 1.6mg
selenium: 2.7mcg
phosphorus: 12.2mg
vitamin B12: 0mcg
vitamin K: 0.2mcg
vitamin B6: 0mg
copper: 0mg
vitamin B1 - thiamin: 0.1mg
manganese: 0mg
zinc: 0.1mg
vitamin B2 - riboflavin: 0mg
vitamin B3 - niacin: 0.5mg
omega 3: 0g
omega 6: 0.1g

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