Lemon Sables

1. In a mixing bowl beat butter until creamy. Beat in sugars and lemon zest until well combined. Beat in eggs until well combined.

2. Sift flour and baking powder together and beat the flour mixture into cookie batter until well combined.

3. Shape the dough into logs and wrap in wax paper; refrigerate for a couple of hours and then slice.

4. Bake at 350°F for 12-15 minutes.

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Nutrient	Quantity
Total fats	133.2226 g
Protein	69.6346 g
Carbohydrates	480.2881 g
Energy	3314.056 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1354 g
Water	72.0685 g
Aspartic acid	6.4925 g
Calcium, Ca	1647.582 mg
Lutein + zeaxanthin	557.94 g
Fiber, total dietary	29.9224 g
Fatty acids, total saturated 22:0	0.0194 g
Carotene, beta	44.88 g
Niacin	22.4166 mg
Vitamin A, RAE	201.51 g
Arginine	8.5295 g
Riboflavin	1.5901 mg
Tocopherol, beta	0.0255 mg
Fatty acids, total polyunsaturated 15:0	0.0066 g
Fatty acids, total saturated 20:1	0.2047 g
Glutamic acid	14.004 g
Sodium, Na	1179.48 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8296 g
Total lipid (fat)	133.2226 g
Manganese, Mn	7.3242 mg
Fructose	0.0357 g
Proline	3.1592 g
Fatty acids, total saturated 16:0	14.8896 g
Fatty acids, total saturated 8:0	0.0046 g
Sucrose	99.8357 g
Choline, total	436.63 mg
Sugars, total	159.1508 g
Serine	3.9863 g
Fatty acids, total saturated 10:0	0.0046 g
Fatty acids, total saturated 18:0	6.1605 g
Fatty acids, total saturated 20:4 undifferentiated	0.2234 g
Vitamin B-6	1.9139 mg
Selenium, Se	77.2544 g
Ash	21.0073 g
Vitamin D	111.18 IU
Fatty acids, total saturated 18:1 undifferentiated	49.7881 g
Pantothenic acid	5.7785 mg
Phenylalanine	3.6146 g
Copper, Cu	4.3454 mg
Betaine	0.459 mg
Thiamin	3.6051 mg
Retinol	189.21 g
Methionine	2.059 g
Iron, Fe	9.6221 mg
Carbohydrate, by difference	480.2881 g
Phosphorus, P	2514.952 mg
Folate, total	322.3 g
Dihydrophylloquinone	0.051 g
Tocopherol, gamma	0.6783 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0056 g
Fatty acids, total saturated 22:1 undifferentiated	0.0046 g
Alanine	3.7099 g
Cholesterol	553.35 mg
Valine	3.9717 g
Fatty acids, total saturated 18:2 undifferentiated	52.3631 g
Glycine	4.0206 g
Carotene, alpha	19.38 g
Glucose (dextrose)	0.0918 g
Fatty acids, total saturated 14:0	0.3663 g
Zinc, Zn	14.8539 mg
Isoleucine	3.0511 g
Maltose	0.0357 g
Tocopherol, delta	0.0306 mg
Fatty acids, total saturated 12:0	0.0046 g
Fatty acids, total polyunsaturated	53.8352 g
Fatty acids, total saturated 14:1	0.0122 g
Leucine	5.5292 g
Tocotrienol, alpha	0.0153 mg
Vitamin A, IU	896.22 IU
Folate, DFE	322.3 g
Tryptophan	1.2538 g
Galactose	0.0357 g
Fatty acids, total saturated 20:0	0.0163 g
Starch	0.756 g
Lactose	0.0357 g
Tyrosine	3.1284 g
Vitamin B-12	0.9945 g
Vitamin K (phylloquinone)	0.357 g
Fatty acids, total saturated	22.2236 g
Histidine	1.9406 g
Fatty acids, total monounsaturated	50.8879 g
Threonine	2.7876 g
Folate, food	322.3 g
Fatty acids, total polyunsaturated 17:0	0.026 g
Vitamin D (D2 + D3)	2.754 g
Fatty acids, total polyunsaturated 24:0	0.0046 g
Cryptoxanthin, beta	16.83 g
Vitamin D3 (cholecalciferol)	2.754 g
Vitamin E (alpha-tocopherol)	1.6634 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0581 g
Magnesium, Mg	346.034 mg
Lysine	2.6452 g
Potassium, K	1294.39 mg
Cystine	1.3367 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	233.4	59.862	0
Baking powder	2 teaspoons	4.876	2.5484	0
Butter	1 cup	1368	62.856	115.2
Lemon zest	2	0	0	0
Egg yolk	3	164.22	1.8309	13.5354
flour	2 cups	1156.56	253.2108	4.4872
white sugar	0.5 cup	387	99.98	0