- 2 cups – Sifted Swans Down Cake Flour
- ½ tsp. – salt
- ¾ cup – white granulated sugar
- ⅓ cup – milk
- 1 ¼ tsp. – baking powder
- 2/3 cup – unsalted butter (room temp.)
- 1 – large egg (room temp.)
- ¼ tsp. – lemon extract
- 1 tsp. – vanilla extract
PREHEAT oven to 375°F.
SIFT Swans Down Cake Flour then measure. Sift flour with baking powder and salt.
CREAM butter then gradually add sugar until light and fluffy. Beat in eggs one at a time then add lemon and vanilla extract.
ADD flour mixture alternately with milk beating after each addition until smooth.
DROP by teaspoon onto ungreased baking sheets. If desired sprinkle with sugar.
BAKE approx. 8-10 minutes until lightly browned.