3/4 cup ( 1/2 sticks) butter, softened
1 1/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons grated lemon zest
1/4 cup lemon juice
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

This recipe comes from the early 1900s when people had ice boxes and has
been modenized for 20th century convenience. These cookies are crispy,
wafer-like delectables.

Cream butter and sugar until creamy. Add vanilla, lemon zest and juice and
continue mixing until smooth. Mix flour, baking powder, baking soda and
salt. Add to butter and sugar mixture and blend well.

Turn out dough onto wax paper or plastic wrap and form into 2 logs 1 to 1/2
inches in diameter and about 1 foot in length. Wrap tightly and refrigerate
for 2 hours or freeze until ready to use.

Cut logs into 1/8 inch thick slices and place cookies about 2 inches apart
on an ungreased baking sheet. Slice only enough cookies to fill baking sheet
and return remaining dough to refrigerator until ready to slice and bake.
When they bake-up, they'll flatten and spread out for miles on the cookie
sheet so remember to give them plenty of growing room.

Bake at 350 degrees until lightly golden, 7 - 8 minutes (I gave them 9-10
minutes because the edges weren't golden enough at 8... any more than that
and they got too dark). The edges should be golden. Remove from oven and let
cool slightly on baking sheet. Use a flat, metal spatula to remove each
cookie one at a time. If they cool too much, the sugar will make them
brittle and they'll explode when you try to lift them off, so only give them
a few minutes at the most to cool.
Yield: 4 Dozen



Margaret Suran" > wrote in message
nk.net...
>
>
> Julia Altshuler wrote:
> > I want to make buttery lemon cookies. I started with a recipe from a
> > magazine. I can't remember which one, but the recipe seemed fairly
> > standard consisting of butter creamed with sugar, egg, vanilla, flour,
> > lemon zest. These were refrigerator cookies so the dough was rolled
> > into a log and refrigerated overnight. I was pleased with the result as
> > far as ease of preparation, texture, butteriness, crumb. They didn't
> > have the intense lemon flavor I was hoping for.
> >
> > I decided to make them again tripling the amount of grated lemon zest. I
> > couldn't find the recipe I used the first time (had written it on a
> > scrap of paper in the library) so I used the recipe for refrigerator
> > cookies in Joy of Cooking tripling the lemon zest. The dough is in the
> > refrigerator as we speak.
> >
> > Question: To get an intense lemon flavor on the cookies, instead of
> > pressing them in granulated sugar before baking, might I brush them with
> > lemon juice mixed with sugar? I'm thinking the flavor would be right,
> > but I'm worried about them burning on top. Or is there some other
> > reason not to do this that I haven't thought of? I've got 3 naked
> > lemons sitting in my fridge with no zest on them.
> >
> > --Lia
>
>
> Li, if the lemon cookies you are planning to bake are good, please,
> post the recipe. I am looking for just such a cookie and I have not
> found one that is really good. Thank you.
>
> Margaret
>