Lemon Cookies

Eat these lemon cookies right out of the oven for their softness. Allowed to cool, they become crisp, but remain just as delicious.


Prep time 15 minutes

Oven 350 degrees

Mix together
1 stick of salted butter, softened**
**30 seconds in the microwave will do the trick
and 1 cup of white sugar

Add in
1 egg
1/8 cup whole milk
1 TSP lemon extract
rind of half a lemon, finely grated

Beat 3 minutes until light and fluffy

In a separate bowl whisk together
2 1/4 cups all purpose flour
1/4 TSP salt
1 TSP baking powder
1/8 TSP baking soda

Stir dry mix into the wet,
then finish off with a mixer for 2-3 minutes

Add 4-6 drops of yellow food coloring.
Mix until color is spread evenly throughout.

Place 1/3 cup of white sugar in a shallow bowl.
Drop teaspoons of dough into bowl one at a time rolling into a ball about 1-11/2" in size. Coat all sides with sugar.
Colored sugar is great. Try pink sugar with the yellow of the cookies for a beautiful treat.

Place sugar coated balls onto greased cookie sheet about 2-3 inches apart.
Press down with thumb in the middle of each dough ball just enough that the ball doesn't roll, but not too deeply.

Bake 10-12 minutes at 350 degrees.

Served warm, the lemon cookies are warm, soft and fragrant. Once they cool they will become crisp, not hard, still delicious, and perfect for lunch boxes.

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