Saturday, December 17, 2011

Lemon Butter Cookies

These cookies were a big hit at my house.  I am in favor of making "icebox" or "refrigerator" cookies for the simple reason that making them seems like less work.  You make the batter on one day and the next day or even several days later (if you freeze the dough) you bake them.  It is such a great plan.  I made three different kinds of cookies and it hardly seemed like any work at all.  The lemon butter flavor doesn't seem very Christmasy but they can add a unique dimension to your holiday cookie tray. I did not make any changes to this recipe.  It was perfect.  Just be careful about cutting them exactly 1/4 inches thick to get enough cookies, if you are making them for a cookie exchange.

Lemon Butter Cookies
These lemon cookies are icebox or refrigerator cookies.


* 3 cups all-purpose flour
* 1/2 teaspoon baking soda
* dash of salt
* 1 1/2 cups sugar
* 3/4 cup (6 ounces) butter, room temperature
* 1 large egg
* 1/4 cup lemon juice
* 2 tablespoons finely grated lemon peel


In a mixing bowl, stir together the flour, baking soda and salt. In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy. Beat in the egg, lemon juice and zest, then gradually blend in the flour mixture.

Form the dough into 2 rolls about 2 inches wide and 7 inches long. Wrap the rolls in waxed paper and refrigerate until firm, about an hour.

Preheat the oven to 375°.
Unwrap the cookie dough and cut into slices about 1/4-inch thick. Sprinkle slices lightly with remaining sugar and place on an ungreased baking sheet. Bake until lightly browned around the edges, about 12 minutes. Cool the cookies on a rack and store in an airtight container.
Makes about 5 to 6 dozen lemon icebox cookies.