Italian Lemon Cookies

  • Cook Time

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

    Yields: 6 dozen cookies

  • Nutritional Information

    Per cookie: 1/72 of recipe

    Calories: 47

    Total fat: 2 g
    Saturated fat: 1 g
    Polyunsaturated fat: 0 g
    Monounsaturated fat: 0 g

    Cholesterol: 14 mg
    Sodium: 10 mg
    Carbohydrates: 8 g
    Fiber: 0 g
    Sugar: 3 g
    Protein: 1 g
    Vitamin A: 14 mcg
    Vitamin D: 0 mcg
    Folate: 13 mcg
    Choline: 9 mg
    Calcium: 3 mg
    Iron: 0 mg
    Potassium: 9 mg

Directions

  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 on 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.

  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-inch ropes. SHAPE as desired; place on ungreased baking sheets.

  4. BAKE in 350°F oven until lightly browned, 12 to 14 minutes. COOL on baking sheets 5 minutes. REMOVE to wire racks; cool completely.

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.