Lemon Butter Cookies
- retro post
- May 18, 2015
- 2 min read
This is my coveted Lemon Cookie recipe, I only make them once a year to keep them special. Please feel free to use this recipe for a cookie exchange, and if you win be sure to let me know!
We all know sugar isn't great for us so remember everything in moderation. Lemons do contain vitamin C (ascorbic acid) however which helps with wound healing, boost immune function and may help reduce the symptoms of asthma.
Ingredients:
2 sticks (1 cup) unsalted room temp (very important!) butter
2/3 cup sugar
1 large egg, beaten lightly
grated peel from 1 lemon (about 1 tbl spoon)
2 1/2 cups AP (all purpose) flour
1/2 tsp salt
2 cups confectioner’s (powdered) sugar
1/4 cup lemon juice
food coloring (optional)
Directions:
Preheat oven to 350 degrees.
In a bowl with an electric mixer beat the butter with the sugar until it is light and fluffy. *If the butter was too cold or melted we wouldn’t get the right consistency.
Beat in the egg and lemon peel until just combined.
In another bowl, sift together the flour and salt.
Add the flour mixture to the butter mixture, a little at a time, and beat until combined well.
If you would like to color your dough, this is the perfect time.
Divide the dough in half, wrap in plastic wrap and chill for 2 hours in the fridge.
Once chilled, place on a lightly floured surface, roll the dough 1/8 to 1/4 inch thick and cut into the shape of your choice… or whatever shapes you can dig up in your kitchen with a cookie cutter.
Transfer to an ungreased baking sheet, spacing about 1 inch apart.
Bake for 7 to 9 minutes, or until lightly golden around the edges.
Let Cool for 5 minutes on the sheet and then transfer to a backing rack to cool.
Don’t forget about the icing… it’s what gives the cookies that tart lemon taste
In a bowl, whisk together 2 cups of confectioner’s sugar and 1/4 cup lemon juice.
Add food coloring if you’d like.
Paint a thin layer onto each cookie and allow to dry.
Repeat step 3 one more time.
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