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.