4 Oclocks Recipes

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4 O'CLOCKS



4 O'clocks image

This is a very old cookie recipe i got from a The old Sturbridge village restoration site in Massachusetts. Traditionally, you stamp them with a cookie stamp to resemble a 4 o'clock flower. I'm posting the recipe for a board request. The recipe does not state how many cookies it makes. If someone tries these and lets us know, I will update the recipe to give the amount of cookie in a batch

Provided by Steve P.

Categories     Dessert

Time 30m

Yield 1 batch

Number Of Ingredients 9

1/2 cup sugar
1/2 cup butter
1 egg, beaten
1 1/2 cups flour (divided)
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon juice
1 teaspoon lemon rind, grated
1/4 cup sugar (about 1/4 cup additional for dipping dough)

Steps:

  • Cream together butter and sugar until very light.
  • Add the beaten egg.
  • Add the lemon rind.
  • Sift together 1 cup of the flour, the baking soda, and salt, and stir into the mixture.
  • Stir in the lemon juice.
  • Now add the remaining 1/2 cup of flour a little at a time beating between additions.
  • Note: if the dough looks like it will be to dry it is not necessary to add the entire 1/2 cup, thats why you are not adding it in all at once.
  • You need to end up with a dough you can roll into balls with the palms of your hands.
  • If it's too dry it will crumble instead.
  • Put 1/4 cup sugar in a bowl.
  • Dip fingers into the sugar, pinch off a ball of dough and roll it to the size of a walnut and then dip the ball in sugar.
  • Arrange balls on greased baking sheet three inches apart.
  • You can leave the balls as is to bake and they will spread on their own.
  • However to make traditional 4 O'Clocks, lightly press an oiled cookie stamp in a flower pattern into each ball.
  • Bake at 375ºF for 12 to 15 minutes.

Nutrition Facts : Calories 2155.1, Fat 98.9, SaturatedFat 60.1, Cholesterol 455.5, Sodium 3149.1, Carbohydrate 295.1, Fiber 5.3, Sugar 151.3, Protein 26.7

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