Salton CKM25 Owner's Manual page 17

Lemon Drop Cookies
1/2 cup butter, softened
1/2 cup margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon finely grated lemon rind
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
powdered sugar
1. Preheat oven to 375˚F.
2. Use an electric mixer to cream the butter and margarine
together until fluffy. Gradually beat in the white and
brown sugar.
3. Add egg, lemon juice and lemon rind, mix well.
4. Sift the flour, baking soda and salt together. Add half of the
flour mixture to the butter mixture and beat until smooth.
Repeat with the rest of the flour mixture.
5. Fill the Cookie Press with dough and select Cookie Disc 4 or
any other. Form the cookies on ungreased cookie sheets.
6. Bake for 10-12 minutes. Remove from cookie sheets and cool
on wire racks. Dust with powdered sugar.
Makes 6-7 dozen
NOTE: When using a recipe that calls for finely grated ingredients,
use a Cookie Disc with large holes. We recommend using
Cookie Discs 3, 4, and 10 to prevent the Disc from becoming
clogged with cookie dough.
16