Close
Ingredients
| canola oil - for salads, woks and light frying: 1/2 cup |
| salted butter: 1/2 cup (melted) |
| light brown sugar (packed): 1/2 cup |
| powdered sugar (unsifted): 1/2 cup |
| lemon juice: 1 Tbl |
| vanilla extract: 1 Tbl |
| almond extract: 1 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| cream of tartar: 1/2 tsp |
| baking soda: 1/2 tsp |
Lemon Melts
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350°F Grease cookie sheets.
- Beat oil, butter, sugars, lemon juice, vanilla and almond extract in large bowl with electric mixer at medium speed until creamy.
- Combine flour, cream of tartar and baking soda in separate bowl. Gradually beat into butter mixture until stiff dough forms.
- Drop dough by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets; flatten gently with fork. Bake 20 minutes or until cookies brown around edges only. Cool cookies on cookie sheets 1 minute. Remove to wire racks; cool completely.