Lemon Cookies II
- Reviews 1
Ready In: 18 mins
Yields: 3 dozen, or so
Ingredients
- 3⁄4 cup unsalted butter
- 2⁄3 cup sugar
- 2 tablespoons finely grated lemons, rind of
- 1 large egg
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 2 cups flour
- powdered sugar
Directions
- Place butter in a large bowl and beat with an electric mixer until fluffy.
- Add sugar and lemon peel, beating well.
- Add egg, vanilla extract, and salt.
- Continue beating until well blended.
- Gradually add flour, a cup at a time, beating well after each addition.
- Divide dough in half. Wrap each half in plastic nd refrigerate until firm, about 30 minutes to an 1 hour.
- Preheat oven to 375°F.
- On a floured pastry cloth or well floured surface, roll out half of the dough at a time to 1/4 inch thickness and cut with cookie cutters.
- Gather scraps and reroll until all dough is used.
- Place cut cookies on ungreased cookie sheets about 1 inch apart.
- Bake about 8 minutes or until golden brown around the edges.
- Transfer to a rack and cool 30 minutes.
- Sift powdered sugar over cookies.
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