Lemon-Snap Cookies(30 Calories Per Cookie; Lo-Cal)

1. 1

   In medium bowl, cream butter and sugar until light and fluffy. Beat in egg, lemon juice and rind.

2. 2

   Sift together flour, baking powder and salt.

3. 3

   Add gradually to sugar and shortening.

4. 4

   Mix until smooth.

5. 5

   Refrigerate until firm (about 1 to 2 hours). Preheat oven to 400u00b0.

6. 6

   Roll to 1/8-inch thickness; cut as you wish.

7. 7

   Bake 6 to 8 minutes on lightly greased cookie sheet or until edges are golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.