Lemon Cookies

Makes 50

 

½ cup butter (scant), softened

1 cup sugar

Zest of 1 lemon

1 egg, beaten

2 Tbsp lemon juice

2 ½ cups all-purpose unbleached flour, more if needed

1 tsp baking powder

1 Tbsp milk

Powdered sugar

These lemon cookies will melt in your mouth and the generous dredging of powdered sugar makes look luxurious. 

 

1.  Lightly grease with butter, or spray with nonstick spray, several cookie sheets.  Preheat oven to 325 degrees F. 

 

2.  In a large mixing bowl, cream together the butter, sugar, and lemon zest until pale and fluffy. 

 

3.  Add the beaten egg and lemon juice, a little at a time, beating well after each addition.

 

4.  Sift the flour and baking powder into the creamed mixture and blend together.  Add the milk, mixing it in to form a soft dough. 

 

5.  Turn the dough out onto a lightly floured surface and divide into 50 equal size pieces. 

 

6.  Using hands, roll each piece into a cigar shape and bend at the middle to form an “S” shape. 

 

7.  Place the cookies on the cookie sheets about 1 inch to 1 ½ inch apart.  Bake for 15 to 20 minutes until golden.  Carefully transfer to a wire rack to cool completely.  Dredge with powdered sugar and serve.  If you like, shape these cookies into rounds, or other shapes.  Enjoy!