Lemon Cookies

 

• 1 stick plus 2 tablespoons butter, room temperature
• 1 ½ cups confectioner’s sugar
• Finely grated zest of 1 lemon
• 3 tablespoons reconstituted lemon juice
• 1 large egg, room temperature
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup all-purpose flour
• Small bowl of confectioner’s sugar
• Small bowl of regular sugar

1. Cream butter and 1 ½ cups confectioner’s sugar together.
2. Add the zest from one lemon.
3. Add the reconstituted lemon juice and stir.
4. Add the egg and beat until well mixed. 
5. Add the salt and baking soda.  Mix well.
6. Add the flour and stir until well mixed. 
7. Place a lid on the mixing bowl and refrigerate at least two hours.
8. Preheat oven to 350 degrees.
9. Line cookie sheet with parchment paper.
10. Using a small cookie sheet, scoop nine scoops into a bowl of regular sugar.
11. Roll each ball into the regular sugar. 
12. Roll each ball into powdered sugar.
13. Place each ball on the parchment, 9 to a sheet. 
14. Flatten with the bottom of a glass.
15. Sprinkle a little more sugar on the tops of the cookies.
16. Bake for 8 minutes. 
17. Remove and let them cool on the sheet for 10 minutes.  Do not remove them too early or they will fall apart.  They need this additional time on the sheet to get firm.
18. Transfer them to a cooling rack. 
19. Repeat the baking process as many times as necessary.
20. This recipe makes about 36 cookies. 

Enjoy.