- 20
Ingredients
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter
- 1 stick margarine
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 tsp grated lemon zest
Preparation
Step 1
In a large bowl, sift together the flour, baking powder and salt. Set aside.
Using an electric mixer with the flat beater, beat together the butter, margarine and sugar on the medium speed until light and fluffy, 3-4 minutes. Occasionally scrape down the sides of the bowl. Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Add the vanilla and lemon zest and beat until just blended. Reduce the speed to low and add the flour mixture in three additions, beating each addition until just blended.
Turn the dough out onto a lightly floured surface and shape into a ball. Divide the dough in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 1 hour or as long as overnight.
Position a rack in the center of the oven and preheat to 350°.
Generously flour 2 cookie sheets and roll out the dough directly onto the sheets to 1/4 inch thickness. Using lightly floured cookie cutters, cut out cookies. Carefully gather dough from around the cutouts and set aside to roll out again.
Bake the cookies until the edges are just golden and the centers are just firm to the touch, 12-15 minutes. Immediately loosen the cookies and let them set for 3-5 minutes, then carefully transfer them to a wire rack to cool. When the cookie sheets have cooled, roll out the remaining dough onto the sheets, cut out cookies and bake.