Extra lemon zest makes these simple refrigeratorcookies light and refreshing. Serve them with a fruity sorbetor frost them for a bit of holiday magic.
Recipe: Rolled Lemon SugarCookies
3/4 cup butter or margarine, softened
In a large mixing bowl, cream togetherbutter and sugar. Beat in egg, lemon peel and vanilla until wellblended.
Gradually add flour and salt. Beat inup to 1 teaspoon water, a few drops at a time, until dough juststarts to come away from the sides of the bowl. Shape into alarge, flat disk, wrap in plastic and refrigerate for 2 hours.
When dough is chilled, preheat oven to350°F (175°C). Lightly grease a baking sheet.
Roll dough onto a lightly floured surfaceto a thickness of 1/8-inch.
Cut into desired shapes with flour-coatedcookie cutters; place on prepared baking sheet.
Bake 10 to 12 minutes or until beginningto brown around the edges. Transfer to a wire rack to cool.
3/4 cup granulated sugar
1 large egg
1 tablespoon finely grated lemon peel
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon water
Makes 36 cookies.
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