Lemon Tea Cookies
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 111. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 teaspoon finely shredded lemon peel (set aside)
- 2 teaspoons lemon juice
- 1/3 cup milk
- 1/2 cup margarine or butter
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1 egg
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons lemon juice
Instructions
- Stir the 2 teaspoons lemon juice into milk. Let stand 5 minutes. Beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, 3/4 cup of the sugar, the egg, baking powder, soda, lemon peel, and milk mixture. Beat till thoroughly combined. Beat in remaining flour.
- Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 350° oven for 10 to 12 minutes or till edges are lightly browned. Cool cookies on a wire rack. Stir together remaining sugar and the 2 tablespoons lemon juice; brush on cookies.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "2009-05-29 Lemon cookies on a round plate.jpg" by Ildar Sagdejev ( Specious ); license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:2009-05-29_Lemon_cookies_on_a_round_plate.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.