1 cup margarine, softened
1 cup sugar
2 eggs yolks
1 teaspoon grated lemon peel
1 ½ cup flour
1 cup yellow cornmeal
Cream margarine and sugar. Add egg yolks and lemon peel, mix well.
Gradually add flour and cornmeal, blend thoroughly. Gather dough into a ball, wrap tightly in
plastic wrap. Refrigerate until firm (approx. 1 hour). Roll dough on
well-floured board to ¼ inch. Cut out
with cookie cutters (about 2 ½ inches in diameter and place 1 inch apart on lightly
greased cookie sheets.
Bake at 350 degrees for 10-12 minutes. Makes about 3 dozen.
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