- 3
- 30 mins
- 39 mins
Ingredients
- 2 1/4 c Unsifted Flour
- 1 t Baking Powder
- 1/2 t Salt
- 3/4 c Unsalted Butter, slightly firm
- 1 T Lemon Zest, freshly grated
- 3/4 t Lemon Oil
- 1 c Sugar
- 2 large Eggs
- 1 t Vanilla
Preparation
Step 1
1. Make dough. Sift together flour, baking powder and salt. Set aside. In large bowl, take electric mixer on medium speed, mix butter, lemon zest and lemon oil until smooth and creamy. Gradually add sugar, then eggs and vanilla extract and beat until thoroughly blended scraping down sides of bowl as needed.
On low speed add dry ingredients in two additions, mixing just till combined. Transfer to smaller bowl, cover with plastic wrap and refrigerate for 1 hour.
2. Position shelves in upper and lower third of oven. Preheat to 350. Grease two cookie sheets. Using your hands, roll dough into walnut sized balls, then place them on prepared cookie sheets about 3" apart and then flatten with a glass covered in cheese cloth. Bake for 13-15 minutes or until edges are slightly browned.
Immediately loosen from cookie sheet, transfer to cooling rack when cool enough to handle.
***Denver was about 9 minutes baking time.