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Yield: 1 servings
[edit] Ingredients
⅔ |
cup sugar |
⅔ |
cup shortening |
1 |
teaspoon lemon rind |
1 |
teaspoon orange rind |
1 |
tablespoon fresh lemon juice |
2 |
|
2 |
cups flour |
1 |
teaspoon baking powder |
1 |
teaspoon salt |
⅔ |
cup light cream |
2 |
|
¼ |
sp. cream of tartar |
½ |
cup sugar |
[edit] Preparation
Step 1 |
Cream sugar, shortening, lemon and orange rind and lemon juice; beat well. |
Step 2 |
Add egg yolks, mix well. Add dry ingredients alternately with cream. |
Step 3 |
Drop by rounded tsp. on greased cookie sheet. Flatten with glass dipped in sugar. Top each cookie with 1 tsp. of meringue. Bake at 350F, 15-18 minutes, until delicately browned. |
Step 4 |
Meringue:Beat egg whites until soft peaks form. Add cream of tartar, then add sugar a little at a time. Beat until stiff peaks form. |
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[edit] About Lemon Larks
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