Prep 15 mins
Cook 15 mins
This is a very old cookie recipe i got from a The old Sturbridge village restoration site in Massachusetts. Traditionally, you stamp them with a cookie stamp to resemble a 4 o'clock flower. I'm posting the recipe for a board request. The recipe does not state how many cookies it makes. If someone tries these and lets us know, I will update the recipe to give the amount of cookie in a batch
- 1⁄2 cup sugar
- 1⁄2 cup butter
- 1 egg, beaten
- 1 1⁄2 cups flour (divided)
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon rind, grated
- 1⁄4 cup sugar (about 1/4 cup additional for dipping dough)
- Cream together butter and sugar until very light.
- Add the beaten egg.
- Add the lemon rind.
- Sift together 1 cup of the flour, the baking soda, and salt, and stir into the mixture.
- Stir in the lemon juice.
- Now add the remaining 1/2 cup of flour a little at a time beating between additions.
- Note: if the dough looks like it will be to dry it is not necessary to add the entire 1/2 cup, thats why you are not adding it in all at once.
- You need to end up with a dough you can roll into balls with the palms of your hands.
- If it's too dry it will crumble instead.
- Put 1/4 cup sugar in a bowl.
- Dip fingers into the sugar, pinch off a ball of dough and roll it to the size of a walnut and then dip the ball in sugar.
- Arrange balls on greased baking sheet three inches apart.
- You can leave the balls as is to bake and they will spread on their own.
- However to make traditional 4 O'Clocks, lightly press an oiled cookie stamp in a flower pattern into each ball.
- Bake at 375ºF for 12 to 15 minutes.