Friday, March 06, 2015

#3422 - Crispy Lemon Cookies

(by Shirley McNevich)

1 cup flour
1/2 cup white sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/4 cup softened butter
1 TBSP milk
2 tsp. lemon zest
1 tsp. vanilla

In a bowl add flour, white sugar, salt and baking soda--stir to mix. Cut in the softened butter using a pastry blender to make crumbs. Add milk, lemon zest and vanilla--stir with a fork until moistened. Use your hands to roll the dough into a dough ball. Cut the dough in half and roll each into a 2" thick dough log. Wrap each dough log with Saran wrap and refrigerate them overnight. The next day, unwrap one dough log and slice the dough with a sharp knife to make 1/8" thick cookies and place them on a greased cookie sheet. Bake at 375 degrees for 7-9 minutes. Repeat with all dough.

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