Prep 5 mins
Cook 55 mins
Delicious treat for all ages. A good dough for cutting into shapes.
- 4 cups sifted all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter
- 2 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract or 2 teaspoons fresh lemon juice
- 2 lemons, zest of
- In a large bowl, sift together flour, salt, and baking powder.
- Set aside.
- Use an electric mixer to cream butter and sugar until fluffy.
- Beat in eggs.
- Add flour mixture, and mix on low speed until thoroughly combined.
- Stir in vanilla or lemon juice and zest.
- Wrap dough in plastic; chill for about 30 minutes.
- Preheat oven to 350 degrees F.
- On a floured surface, roll dough to 0.125 inch thick.
- Cut into desired shapes.
- Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.
- Bake until edges just start to brown, 8-10 minutes .
- Cool on wire racks; decorate as desired.
This recipe first caught my frugal eye because it uses less butter than most--only 1/4 by volume in proportion to the flour. I also noticed that three people had posted this recipe--the primary difference being the flavor--vanilla, almond, or lemon--(see #76294 and #81367). I knew there had to be something special about these cookies! I added the last cup of flour as needed, because because the other posters only called for 3 3/4 c, and I'm at high altitude here. I also used both the vanilla and lemon to increase moisture--again because of the altitude (and of course the great flavor!) Delightful results! I used them to make Christmas paintbrush cookies with my kids (see recipe #1670859).
These are the worst cookies ever!!! 4 cups of flour?!? Who uses that much flour for good cookies! They we're all hard the next day the whole batch and everything I put into it was ruined DO NOT TRY THIS!!!
I used my cookie scoop to get the perfect amount for drop cookies. They turned out perfect. They are chewy and so good. This was very easy to put together and didn't take up much time - my type of recipe. I will be saving this recipe for future use. Thanks.