AuthorRetroRuth
From Mail Box News Magazine, 1972
Tested Recipe!
[cooked-sharing]
Combine eggs, oil, vanilla, and grated lemon rind. Blend in sugar and beat until mixture thickens. Sift flour, baking powder and salt together and add in 2 or 3 additions to the egg mixture. The dough will be soft.
Drop by tablespoonfuls on ungreased baking sheets about 2 inches apart. Gently press each cookie flat with the sugared bottom of a glass. Press with sugared glass two or three times if you want a thicker sugar crust.
Bake 8-10 minutes in a 400-degree oven. Remove from pan immediately and let cool before frosting.
Mix together butter and powdered sugar until butter is incorporated. Add lemon juice and beat until proper consistency. If too thin, add more powdered sugar. If too thick, add extra lemon juice or milk. Add food coloring if desired.
Ingredients
Directions
Combine eggs, oil, vanilla, and grated lemon rind. Blend in sugar and beat until mixture thickens. Sift flour, baking powder and salt together and add in 2 or 3 additions to the egg mixture. The dough will be soft.
Drop by tablespoonfuls on ungreased baking sheets about 2 inches apart. Gently press each cookie flat with the sugared bottom of a glass. Press with sugared glass two or three times if you want a thicker sugar crust.
Bake 8-10 minutes in a 400-degree oven. Remove from pan immediately and let cool before frosting.
Mix together butter and powdered sugar until butter is incorporated. Add lemon juice and beat until proper consistency. If too thin, add more powdered sugar. If too thick, add extra lemon juice or milk. Add food coloring if desired.
