I thought this was a lot of work for a so so cookie. I would rather go with a different butter cookie.
Lemon Butter Cookies
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
More From Southern Living
1 Hour, 29 Minutes
- 1 cup butter, softened
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Parchment paper
- Royal Icing
- Colorful Glaze
- 1. Preheat oven to 325°. Beat butter and zest at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating well.
- 2. Combine flour and salt; gradually add to butter mixture, beating until blended. Shape dough into a disc.
- 3. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/4- or 3 1/4-inch heart-shaped cutter; place 1/2 inch apart on parchment paper-lined baking sheets. If desired, cut 1 or 2 holes at top of each cookie (to hang or thread ribbon through after baking).
- 4. Bake at 325° for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks; cool completely (about 20 minutes). Decorate as desired with Royal Icing and Colorful Glaze.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts