Ingredients - 2 teaspoons Lemon Zest, 1 lemon
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter, softened
- 1/2 teaspoon Pure Vanilla Extract
- 1 large Egg
- 1/4 cup Lemon Juice, from 1 to 2 lemons
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 1/8 teaspoon Baking Soda
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Powdered Sugar
Directions - In a food processor, or the bowl of a stand mixer, mix together the sugar and lemon zest until well combined and the sugar is lightly yellow and fragrant.
- Add the softened butter and cream until light and fluffy.
- Add the vanilla, egg, and lemon juice and mix well, scraping down the sides of the bowl as needed.
- Add the salt, baking powder, baking soda and flour and mix until combined.
- Chill the dough for one hour.
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
- Roll the cookie dough into tablespoon sized balls, roll them in powdered sugar and place them 2 inches apart on the baking sheet.
- Bake for 10-11 minutes or until they are just starting to brown on the edges and are no longer shiny. Do not over bake the cookies.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5-7 days, or freeze for up to 3 months.
Recommended
via Food Fanatic https://ift.tt/2v4yaID |  | Food Fanatic |  |  |
No comments:
Post a Comment