2 cups unbleached flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 to 3 large lemons
3/4 cup butter, softened
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
On a sheet of waxed paper, stir together flour, baking powder and salt. From lemons, grate 1 tablespoon of zest and squeeze 2 tablespoons juice. In large bowl, with mixer at medium speed, beat butter, 1/2 cup granulated sugar and powdered sugar until creamy. Beat in vanilla, lemon zest and juice until blended. Reduce speed to low and beat in flour mixture just until combined. Divide dough in half. Shape each half into 6 inch long log. Wrap each log in waxed paper and refrigerate dough overnight. Preheat oven to 350°F. Keeping remaining log refrigerated, cut 1 log into scant 1/4 inch thick slices. Place slices, 1 1/2 inches apart, on ungreased large cookie sheet. Sprinkle lightly with some of remaining 2 tablespoons granulated sugar. Bake 12 minutes or until lightly browned at edges. Cool on cookie sheet on wire rack 2 minutes. With wide spatula, transfer to wire rack to cool completely. Repeat with remaining dough and sugar.
Regina in Houston Dec 22, 2002
Would make this again.
WOW WOW WOW!!! These are wonderful! I wanted something to contrast all the nuts and chocolate in my other Christmas goodies, and this is it! They have just the right balance of tart and sweet. I would definitely recommend using a light colored pan (I lined mine with parchment paper) to keep them from browning on the bottom. I will definitely make these again.
A cookie baker in Ashland , Pa. Dec 16, 2002
Would make this again.
This is a WONDERFUL recipe! Great tasting and very easy to make. I also made this using different flavorings, like rum and cherry, and rolled the logs in crushed pecans. All the variations of this recipe came out just wonderful! This is a keeper in my recipe files.
Nov 30, 2002
Would make this again.
Very easy. Tangy and delicious.
