Dublin Core

Title

Lemon Cookies, Portuguese Style

Subject

flour

sugar

salt

baking soda

butter

margarine

milk

vanilla

lemon peel

Description

LEMON COOKIES, PORTUGUESE
STYLE
(shown on page 96)
Brittle-crisp, with a tang of lemon and a
touch of salt, these are similar to the Por-
tuguese teatime cookies called Braga Corn-
flowers. Very easy and quick to make by
the standard method, they are even easier
with a food processor.

1 cup flour
1/2 cup sugar
3/8 teaspoon each salt and baking soda
1/4 cup butter or margarine, softened
2 teaspoons milk
1 teaspoon vanilla
2 teaspoons grated lemon peel (see Note)

In medium bowl mix flour, sugar, salt
and soda. With pastry blender or 2
knives cut in butter until particles resemble
cornmeal. Add milk, vanilla and peel; stir
with fork to mix. (NOTE Or put all in-
gredients into food processor with metal
blade but do not grate lemon first; instead
add zest from half a large lemon. Whirl
until ingredients are thoroughly mixed and
lemon peel is chopped fine.) Gather into
ball; work with hands to form a pliant
dough. Shape in rectangle about 7x2x1
inches. Wrap in waxed paper and chill at
least 1 hour or until very firm. Slice 1/8
inch thick. If slices crack, pinch dough to-
gether. Place 1 inch apart on ungreased
baking sheet. Bake in preheated 375° oven
about 8 minutes or until golden. Immedi-
ately remove to racks to cool. Makes about
36. Per cookie: 35 cal, 0 g pro, 5 g car, 1 g
fat, 4 mg chol with butter, 0 mg chol with
margarine

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# Lemon Cookies, Portuguese Style

*Makes about 36*

## Ingredients

- 1 cup flour
- 1/2 cup sugar
- 3/8 tsp each salt and baking soda
- 1/4 cup butter or margarine, softened
- 2 tsp milk
- 1 tsp vanilla
- 2 tsp grated lemon peel (see Note)

## Instructions

1. In medium bowl mix flour, sugar, salt and soda.
2. With pastry blender or 2 knives, cut in butter until particles resemble cornmeal.
3. Add milk, vanilla and peel; stir with fork to mix.
4. **NOTE:** Or put all ingredients into food processor with metal blade but do not grate lemon first; instead add zest from half a large lemon. Whirl until ingredients are thoroughly mixed and lemon peel is chopped fine.
5. Gather into ball; work with hands to form a pliant dough.
6. Shape into a rectangle about 7x2x1 inches. Wrap in waxed paper and chill at least 1 hour or until very firm.
7. Slice 1/8 inch thick. If slices crack, pinch dough together.
8. Place 1 inch apart on ungreased baking sheet.
9. Bake in preheated 375° oven about 8 minutes or until golden.
10. Immediately remove to racks to cool.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0377

Coverage

Oregon, US