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  Textcategory:Dessertcuisine:Portuguese...6 more

  Lemon Cookies, Portuguese Style

  LEMON COOKIES, PORTUGUESE
  STYLE
  (shown on page 96)
  Brittle-crisp, with a tang of lemon and a
  touch of salt, these are similar to the Por-
  tuguese teatime cookies called Braga Corn-
  flowers. Very easy and quick to make by
  the standard method, they are even easier
  with a food processor.
  
  1 cup flour
  1/2 cup sugar
  3/8 teaspoon each salt and baking soda
  1/4 cup butter or margarine, softened
  2 teaspoons milk
  1 teaspoon vanilla
  2 teaspoons grated lemon peel (see Note)
  
  In medium bowl mix flour, sugar, salt
  and soda. With pastry blender or 2
  knives cut in butter until particles resemble
  cornmeal. Add milk, vanilla and peel; stir
  with fork to mix. (NOTE Or put all in-
  gredients into food processor with metal
  blade but do not grate lemon first; instead
  add zest from half a large lemon. Whirl
  until ingredients are thoroughly mixed and
  lemon peel is chopped fine.) Gather into
  ball; work with hands to form a pliant
  dough. Shape in rectangle about 7x2x1
  inches. Wrap in waxed paper and chill at
  least 1 hour or until very firm. Slice 1/8
  inch thick. If slices crack, pinch dough to-
  gether. Place 1 inch apart on ungreased
  baking sheet. Bake in preheated 375° oven
  about 8 minutes or until golden. Immedi-
  ately remove to racks to cool. Makes about
  36. Per cookie: 35 cal, 0 g pro, 5 g car, 1 g
  fat, 4 mg chol with butter, 0 mg chol with
  margarine
  
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  # Lemon Cookies, Portuguese Style
  
  *Makes about 36*
  
  ## Ingredients
  
  - 1 cup flour
  - 1/2 cup sugar
  - 3/8 tsp each salt and baking soda
  - 1/4 cup butter or margarine, softened
  - 2 tsp milk
  - 1 tsp vanilla
  - 2 tsp grated lemon peel (see Note)
  
  ## Instructions
  
  1. In medium bowl mix flour, sugar, salt and soda.
  2. With pastry blender or 2 knives, cut in butter until particles resemble cornmeal.
  3. Add milk, vanilla and peel; stir with fork to mix.
  4. **NOTE:** Or put all ingredients into food processor with metal blade but do not grate lemon first; instead add zest from half a large lemon. Whirl until ingredients are thoroughly mixed and lemon peel is chopped fine.
  5. Gather into ball; work with hands to form a pliant dough.
  6. Shape into a rectangle about 7x2x1 inches. Wrap in waxed paper and chill at least 1 hour or until very firm.
  7. Slice 1/8 inch thick. If slices crack, pinch dough together.
  8. Place 1 inch apart on ungreased baking sheet.
  9. Bake in preheated 375° oven about 8 minutes or until golden.
  10. Immediately remove to racks to cool.