Lemon Cut-Out Sugar Cookies
By Joe
Source: King Arthur Baking — King Arthur Test Kitchen, Classic Cut-Out Cookies.
A classic cut-out cookies recipe for 24 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. In a large bowl beat the shortening butter sugars salt baking now powder and vanilla when thoroughly blended tip in the egg mixing until fluffy in a now medium bowl beat together the flour and cornstarch tip in to the butter mixture mixing until thoroughly mixed split the dough in half form each half into a now disk wrap well and chill for 30 minutes heat the oven to 175 c lightly oil two baking sheets or sheet them with parchment set the chilled dough on now a lightly floured surface and now roll out it 1 8 thick slice with cookie or biscuit now cutters spacing the cookies quite now close together on the prepared now baking sheets they won t even out much cook in the oven the cookies for about 10 minutes now until they re very lightly browned now on the edges take out the cookies from the oven and leave to go cold them on racks keep cookies in an airtight container now at room temperature for up to now one week freeze for longer now storage the dough may also be now frozen wrap the disks now airtight and freeze for up now to three months thaw now to room temperature before using.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
8.6 g per serving
17.2 % of the 50 g daily maximum · 34.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 159 kcal |
| Protein | 1.6 g |
| Carbohydrate | 20.4 g |
| of which sugars | 8.7 g |
| of which free sugars | 8.6 g |
| Fat | 7.9 g |
| of which saturates | 3.4 g |
| Fibre | 0.4 g |
| Salt | 0.18 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
