Petite Baker

It’s spring time and what better way to partake of all it has to offer than with a lemon cookie. These soft cookies with a burst of flavor are sure to please. Whether that’s at a gathering many or a picnic for two, they are a sweet ending to a delightful meal.

Ingredients

• 1/2 cup unsalted butter cut into cubes
• 1/4 cup sugar
• 1 cup all-purpose flour
• 1/8 cup fresh squeezed lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• Zest of 1 lemon
• Dusting of confectioners sugar (optional)
• Makes 1 dozen cookies

• Cream together on medium speed the unsalted butter and sugar until it has a whipped consistency and looks pale yellow.
• Change the mixture’s setting to low and add the flour, salt, and lemon juice.

• While still on low speed add the vanilla extract and lemon zest until just combined.
• Using a baking sheet lined with foil and a cookie scoop, drop the dough about an inch and a half apart.
• Place in the refrigerator for 2 hours or overnight. The longer it stays in the fridge, for up to 24 hours, the stronger the flavor and the greater increase in consistency. This is due to the fat content.
• Set the oven to 350 degrees and bake for 15-17 minutes.
• Let the cookies cool for about 10 minutes before eating.