/rating_off.png "1 Star")
Loading...| 4 eggs | |
| 1 1/4 cups white sugar | |
| 1 1/8 cups butter , melted and cooled to lukewarm | |
| 1 pinch salt | |
| 4 cups all purpose flour | |
| 1 1/2 teaspoons grated lemon zest | |
| 2 egg yolks , beaten | |
| seasonal colored sprinkles |
| 1. | Beat the eggs and sugar together in a mixing bowl until the mixture is light and fluffy. |
| 2. | Pour in the melted and cooled butter while beating constantly. Mix in the salt and grated lemon zest. |
| 3. | Gradually mix in the flour to form a smooth dough. |
| 4. | Roll out the dough on a floured surface to your desired thickness. |
| 5. | Cut the dough into small finger shapes or use cookie cutters to make desired shapes. |
| 6. | Arrange the cookies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg yolks and sprinkle with colored sprinkles. |
| 7. | Preheat the oven to 350°F. |
| 8. | Bake the cookies for 10-15 minutes or until golden brown. |
| 9. | Remove from the oven and allow to cool before serving. |
They are buttery, crunchy, and sweet with a hint of lemon flavor.
They are high in calories, sugar, and fat.
They contain eggs and butter, so they may not be suitable for those with dietary restrictions.
The lemon zest in the recipe is a good source of vitamin C and antioxidants, while the flour provides some fiber. However, the high sugar and fat content means this should be enjoyed in moderation.
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