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Lemon Drop Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
powdered sugar
1. Preheat oven to 375˚F.
2. Use an electric mixer to cream the butter and margarine
together until fluffy. Gradually beat in the white and
brown sugar.
3. Add egg, lemon juice and lemon rind, mix well.
4. Sift the flour, baking soda and salt together. Add half of the
flour mixture to the butter mixture and beat until smooth.
Repeat with the rest of the flour mixture.
5. Fill the Cookie Press with dough and select Cookie Disc 4 or
any other. Form the cookies on ungreased cookie sheets.
6. Bake for 10-12 minutes. Remove from cookie sheets and cool
on wire racks. Dust with powdered sugar.
Makes 6-7 dozen
NOTE: When using a recipe that calls for finely grated ingredients,
use a Cookie Disc with large holes. We recommend using
Cookie Discs 3, 4, and 10 to prevent the Disc from becoming
clogged with cookie dough.
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Instructions for Making Cookies
The proper consistency of cookie dough is very important. If the
dough is too stiff, it won't release from the Cookie Press. If the
dough is too soft or sticky, chill in the refrigerator for 15 minutes.
For best results, use the recipes in this booklet until you get a feel
for the proper consistency of the dough. We do not recommend
using store-bought refrigerated cookie doughs.
1. Plug the fully assembled and filled Cookie Press into a standard
120V AC outlet.
2. Stand the Cookie Press upright and press against the surface
of the cookie sheet. Refer to Figure 7. The Cookie Press has
been specially designed for thumb operation. Thumb operation
provides better balance for placing the cookie shapes on the
cookie sheets. (See Figure 8.)
3. When the Tube is filled with cookie dough and the ON/OFF
Button is pressed, the Press Disc pushes downward, forcing
the dough through the Disc or Tip to form an attractive cookie
or decoration.
4. Holding the Cookie Press in position against the cookie sheet,
press and hold the ON/OFF Button until the air pockets have
been removed and the dough starts to emerge from the
openings in the Cookie Disc.
5. Press a cookie for 2 seconds and note the result.
NOTE: The time to press each cookie will be based on the
desired thickness and shape of your cookie and the dough
you are using.
6. Release the ON/OFF Button and quickly step to the next
position on the cookie sheet. Refer to Figure 8.
NOTE: It may be necessary to experiment with varying times and
pressures until the desired cookie thickness is achieved.
Figure 7
Figure 8
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