Think of a sugar cookie crossed with a lemon cookie. That’s what this recipe is.
The recipe is very much like making a sugar cookie. Lots of butter adds to the lovely flavor of the cookie.
Like a sugar cookie the dough needs to be chilled for several hours.
Unlike a sugar cookie, you do not roll the dough out after refrigerator. You slice it.
My log was not quite a circle, so I got flat sided oval cookies. I don’t think there was a problem with this.
The cookies get very sticky as the dough warms up. So you need to work quickly.
The cookies also need to be watched while cooking. They have a tendency to get quite brown on the edges.
They are delicious though. They pack a lovely punch of lemon!
LEMON COOKIES
1 Cup Butter
1/2 Cup Sugar
1 Egg, Beaten
2 Cups Sifted Flour
1/2 Teaspoon Baking Powder
1/8 Teaspoon Salt
1 Tablespoon Lemon Juice
1/2 Teaspoon Grated Lemon Rind
Sift together flour, baking powder, and salt. Cream sugar and butter. Add egg and mix well. Add flour with lemon juice and rind. Form into rolls and wrap in wax paper. Chill. Slice very thin and place on greased baking sheets. Bake in a 375 degree oven for 8 to 10 minutes.
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