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Recipe Summary

Yield:
3 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the flour, baking powder, and salt in a bowl and set aside.

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  • Put the butter and sugar in a large bowl or 64-ounce Pyrex cup. Beat with an electric mixer on medium-high until smooth, about 2 minutes. Add the eggs and beat until fluffy, 2 to 3 minutes. Add the lemon juice and vanilla. Reduce speed to low and slowly add the flour mixture. Mix until just incorporated.

  • Divide the dough in half and flatten each portion into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour.

  • Heat oven to 350° F. Roll out the dough on a lightly floured surface to 1/4 inch thick. Cut into desired shapes and place on a parchment-lined baking sheet. Scraps can be combined and rolled out again. Bake 10 to 15 minutes or until light golden brown.

Nutrition Facts

calcium 12mg; 86 calories; calories from fat%; carbohydrates 11g; cholesterol 22mg; fat 4g; fiberg; ironmg; protein 1mg; saturated fat 3g; sodium 22mg.