Ingredients
- 2 TB. MINCED LEMON PEEL (or 1/4 Cup freshly grated lemon zest)
- 2 TB. PURE VANILLA EXTRACT
- 5-1/2 Cups flour
- 5 tsp. baking powder
- 1/2 tsp. salt
- 1 Cup butter (2 sticks)
- 1 Cup white sugar
- 4 large eggs
- non-pareil dots for decorating
Preparation
Step 1
Soak the LEMON PEEL (dried or fresh) in the VANILLA for 15 minutes. Sift together the flour, baking powder and salt into a large bowl; set aside. Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well blended. Add the LEMON PEEL/VANILLA and beat well. Gradually add the dry ingredients and mix until well blended. Divide into 4 equal portions, wrap in plastic wrap and refrigerate for 2 hours or overnight.
Preheat oven to 350°. Roll out the dough portions, one at a time, to a thickness of about 1/8-inch. Sprinkle generously with candy non-pareil dots and press into the dough with a rolling pin. Cut into pieces with your favorite cookie cutters, or just cut across and up-and-down to form rough squares and irregular corners and edges. Place on ungreased baking sheets. Bake at 350° for about 10-12 minutes or until lightly golden brown at the edges.
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