Total Time
30mins
Prep 20 mins
Cook 10 mins

Local paper recipes, if you like lemon, these are great! Cook time is per batch of cookies. Cookies will keep in tins for 2 to 3 weeks.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Using an electric mixer, beat together 1/3 cup of the butter, the sugar, lemon and tangerine zests at high speed, until the mixture is pale yellow and fluffly.
  3. Beat in the egg, lemon, tangerine juices, vanilla extract, flour and salt until just combined.
  4. Lightly grease 2 cookie sheets witha little of the remaining butter.
  5. Drop 1/2 tsps of batter onto the sheets 3 inches apart.
  6. Using the back of a spoon, spread the batter out into 2" rounds.
  7. Bake 9 to 10 minutes on the idde and lower racks until golden and the edges are just beginning to brown; switch the sheets halfway through to ensure even baking.
  8. Using a thin metal spatula, carefully transfer the cookies to wire racks to cool.
  9. Wipe off the sheets; repeat with remaining batter and butter until done.
  10. When the cookies are completely cool, pack in tins.

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