Lemon Icebox Cookies

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Preparation

1. Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and lemon juice, beating until blended.
2. Combine flour, baking soda, and salt; gradually add to butter mixture, beating just until blended.
3. Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.
4. Cut each log into 1/2-inch slices (about 28 slices), and place on lightly greased baking sheets.
5. Bake at 350° for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired.
6. Lemon-Coconut Cookies: Add 1 cup toasted coconut; proceed with recipe as directed.
7. Lemon-Almond Cookies: Add 1 cup sliced almonds, toasted; proceed with recipe as directed.
8. Lemon-Poppy Seed Cookies: Add 2 teaspoons poppy seeds; proceed with recipe as directed.
9. Lemon-Pecan Cookies: Add 1 cup finely chopped pecans, toasted; proceed with recipe as directed.