Processing the lemon zest with the sugar helps to distribute the lemon flavor evenly.
TOTAL:1 hour 30 minutes
- 2/3 cups Sugar
- 1 tablespoon Freshly Grated Lemon Zest
- 1 cup Unsalted butter, softened
- 1 Large Egg
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1/2 teaspoon Salt
DIRECTIONS:Process together in a food processor about 15 seconds:
Beat with an electric mixer
Lemon sugar from above
Add and mix:
Fresh Lemon Juice
Whisk together, then add and beat to incorporate:
All Purpose Flour
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rake to cool completely. Decorate, if desired, before serving.
Melt 4 tablespoons unsalted butter, mix with 3 cups confectioners' sugar, 4 tablespoons fresh lemon juice and a pinch of salt to smooth.
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