Old world lemon cookies
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Old world lemon cookies
  Lemon    Cookies  
Last updated 6/12/2012 12:45:14 AM. Recipe ID 4944. Report a problem with this recipe.
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      Title: Old world lemon cookies
 Categories: Cookies
      Yield: 6 Servings
 
      1    Portion Four Way Sweet Bread
           -dough
    1/2    To 1 cup Lemon Cheese
           -(recipe below)
           Grated rind of 1 lemon
      1    Egg white
      1 ts Lemon extract
 
  Sugar
  
  * Use Grated Raw Potato Starter Prepare Lemon Cheese ahead of time.
  Flatten ball of dough, sprinkle grated rind and lemon extract over it
  and knead it until well distributed. Roll dough out very thin (about
  1/8 inch) and cut into 3- inch, or larger, rounds. Place on lightly
  greased flat pans so that they will not touch. Let stand about 10
  minutes. Press centers to make slight depression to hold 1/2 tsp.
  Lemon Cheese (more for larger rounds). Spread beaten egg white around
  rim and sprinkle lightly with sugar. Bake in oven preheated to 350
  for at least 30 minutes until delicately tinted and the glaze has
  crystallized. The longer they are left in the oven to become drier
  and crispier the more delicious they are.
  
  Lemon Cheese:  Mix together in saucepan 2 cups white sugar, grated
  rind and juice of 3 large lemons, 3 large whole eggs (beaten), 1/4
  tsp salt and 1/4 cup butter. Cook over slow heat, stirring constantly
  until thick. Yield: about 2-1/2 to 3 cups.  This can be sealed in
  jars to keep like jelly or will keep indefinitely in covered
  container in refrigerator. It can be used as topping for baked
  puddings, fillings for tarts and jelly rolls.
  
  From: Breads and Coffee Cakes with Homemade Starters Shared 




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Recipe ID 4944 (Apr 03, 2005)

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