Recipe by Julesong
Delicious treat for all ages. A good dough for cutting into shapes.
Top Review by Kate S.
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).
- 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
Directions See How It's Made
- 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.