Categories: cookies

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• Zest and juice of 2 lemons 9about 1/4 cups juice)
• 1 egg
• 1/4 tsp. lemon extract
• 3/4 tsp. vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 tsp. fine salt
• 1/4 tsp. baking soda

Directions

1. Heat oven to 350 degrees. Line two baking sheets with parchment paper or nonstick baking mats.
2. In a large bowl or the bowl of a stand mixer,, beat butter and sugar with mixer on medium speed, scraping sides of bowl as necessary, until mixture is light and fluffy. Add the lemon zest and lemon juice and beat until smooth, scraping the bowl as needed. Add the egg and extracts and beat until combined. Mixture may “break” and look curdled, this is okay.
3. In a medium bowl, stir together the flour, salt and baking soda.
4. Gradually and the flour mixture to the creamed mixture, scraping sides of bowl as necessary, mixing to form a soft dough.
5. Drop dough by 2 tablespoon- mounds, spaced 2 to 3 inched apart, onto the prepared baking sheets.
6. Bake 10 minutes or until cookies are set and edges are just beginning to brown. Cool on baking sheets for 2 to 3 minutes, then transfer cookies to wire racks to cool completely.
7. If using to make ice-cream sandwiches, freeze the cooled cookies on wire racks for 30 minutes before filling. The cookies can comfortably sandwich 2 to 3 tablespoons of ice cream.

8. makes about 32 cookies

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