Recipe from
New Hampshire Country Inns and Bed & Breakfasts
in the White Mountains

Ingredients: (makes 3 dozen cookies)

1/2 cup butter, room temperature
1 cup sugar
1 egg
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
2 teaspoons lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
pinch of salt
pinch of nutmeg
powdered sugar

Directions:

Beat butter in a large bowl with an electric mixer until smooth. Add sugar, and beat until well blended. Add egg, lemon juice, vanilla extract and lemon peel until blended. In a separate bowl, combine flour, baking soda, salt and nutmeg. Gradually combine the dry ingredients into the butter mixture at low speed, blending well after each addition. Shape dough into 2 logs about 1 ½ to 2 inches in diameter. Wrap each log in plastic wrap and refrigerate 2-3 hours. They can be stored for up to three days in the refrigerator or in the freezer for a later time. Preheat oven to 350 degrees and place parchment paper on cookie sheet and spray with cooking oil. Slice the cookies ½ inch thick, coat them with powdered sugar and place them 1 inch apart on the cookie sheet. Bake about 15 minutes or until the edges are lightly brown. Transfer to a wire rack to cool. Store them in an airtight container. If you have a sweet tooth, you can also dip the cookies again in powdered sugar before you serve them.

Glen Oaks Inn Route 16A PO Box 37 Intervale, NH 03845
603.356.9772 877.854.6535 603.356.5652 (Fax) Email: innkeeper@glenoaksinn.com
Web: www.GlenOaksInn.com