Crisp Lemon Thins Recipe

1-1/2 cup brown sugar packed

1 cup butter

1-1/2 cups whole wheat flour

2 unbeaten eggs

1 cup almonds, chopped fine

½ cup rolled oats

2 Tablespoons grated lemon rind

1 teaspoon lemon extract

Cream butter, gradually add sugar and cream well.

Blend in eggs.

Add flour and mix thoroughly.

Stir in almonds, oats, lemon rind, and lemon extract.

Drop by scant teaspoonfuls at least 3 inches apart onto greased baking sheets.

Bake at 350 degrees for 7 to 10 minutes until edges are golden brown.

Remove from baking sheets immediately.

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Posted in Uncategorized, Unleavened Cookbook.
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