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| Servings | 4 dozen |
- Cookie
- 1 cup butter softened
- 1 3/4 cup granulated sugar
- 1 - egg
- 1 tsp vanilla extract
- 2 tsp pure lemon extract
- 2 tsp lemon zest
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 cups flour
- icing
- 1 3/4 cup confectioners’ sugar
- 1/4 cup lemon juice approx. 1 lemon, squezzed
- 1 - zest of lemon
- 1 tsp butter melted
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Instructions
- Preheat oven to 350 degrees.
- In medium bowl whisk together baking soda, baking powder, salt and flour.
- In large bowl, cream together butter and sugar until light and fluffy.
- Add egg, vanilla, lemon extract and lemon zest.
- Add flour mixture, a cup at a time, and stop once combined.
- Roll 2 Tbsp into a ball and place onto baking sheet, keeping them 2 inches apart.
- Dip a glass into sugar and press each ball lightly, just until flattened.
- Bake for 13 minutes or just until barely browned on the bottom; allow to cool.
- Make lemon glaze: Mix all of the icing ingredients together in a Pyrex measuring cup with a whisk until smooth and no lumps; let it sit for a few minutes then pour/spoon it on each cookie.
