(by Shirley McNevich)
2 1/2 cups flour
1 stick butter (softened)
1/2 cup white sugar
1 lemon (room temperature--use for zest and juice)
1 tsp. vanilla
In a mixer add butter and white sugar--beat until mixed, then beat on medium speed for 4 minutes. Add vanilla, 3 TBSP lemon zest, and 2 tsp. fresh squeezed lemon juice--beat. Slowly add flour--beat. Cover the mixer bowl with Saran wrap and refrigerate the dough for 1 hour. After 1 hour, remove dough from refrigerator--sprinkle some flour on your counter and roll out the dough to 1/8" thick. Cut out the cookies with cookie cutters and place them on greased cookie sheets. Bake at 325 degrees for 15-20 minutes or until bottoms of cookies are golden brown (tops of the cookies will not be brown). Let cookies cool for 2-3 minutes, then transfer them to paper towels to cool.
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