1. Cream butter, sugar,salt, lemon oil and eggs well. 2. Add ammonia powder to warmed cream. 3. Then add the flour with milk mixture alternately with the creamed mixture. 4. Make sure you have a nice soft non sticky dough,that will be nice for rolling out, but not too firm. Sometimes I do have to add a bit more flour. But if adding too much flour will make a dry cookie, and get stale faster. 5. Chill covered dough. 6. Roll on floured board about 1/2 inch thick. 7. Cut with round cookie 2 inch cutter. 8. Place on parchment lined sheet, or greased baking sheet. 9. Well apart as they rise and spread into big cookies. 10. Bake at 350 degrees for 10 to 15 minutes. 11. These are done when touched with finger and they spring back, and should still be white in colour, just starting to get slight golden on bottoms. 12. Allow to cool. 13. Frost with an icing sugar and butter with touch of cream to the thickness you like, flavour with extracts that you also like, and colour tints. 14. This cookies is usually large and thick, lemon flavoured slightly. 15. After frosting I also sprinkle a little coconut on top too. 16. Keep in a tight fitting tin. ---------------------------------------------------------------------------
Nutrition
Ingredients
