#1858 - Lemon Icebox Cookies

(by Shirley McNevich)

3/4 cup softened butter
1 egg
1/2 tsp. baking soda
1/8 to 1/4 tsp. salt
1 or 2 lemons (room temperature)
1 cup white sugar
3 cups flour

In a mixer add butter and white sugar--beat. Add egg, salt and baking soda--beat. Cut and squeeze one lemon--squeeze juice into a measuring cup until you have 1/4 cup lemon juice (using second lemon if necessary)--add juice to batter in mixer and beat. Grate the lemon rind until you have 2 TBSP of lemon zest--add to batter in mixer and beat. Slowly add flour--beat. Divide the dough into two equal amounts, then roll each dough piece into a log. Wrap each log in Saran Wrap and refrigerate overnight. The next day, remove one log from the refrigerator and unwrap it. On a cutting board, use a sharp knife to slice the dough into 1/4" thick cookies. Place cookies on greased cookie sheets. Sprinkle some extra white sugar on the top of each cookie. Bake at 350 to 375 degrees for 10-12 minutes. Best to do a test cookie to determine baking time for your oven. Repeat with remaining cookie dough.