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Joyce's Lemon Cookies

Source of Recipe


From "The San Francisco Chronicle Cookbook"






List of Ingredients



• ¾ cup unsalted butter, softened
  
• 1¼ cups sugar
  
• 1 tsp vanilla
  
• 2 Tbsp grated lemon rind
  
• ¼ cup fresh lemon juice
  
• 1½ cups flour
  
• 1½ tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• Raw sugar for sprinkling on top (optional)
  






Instructions



1. Cream together the butter and sugar with an electric mixer. Add the vanilla, lemon rind and lemon juice, and continue to beat until smooth. Mix or sift together the flour, baking powder, baking soda and salt, and add to the butter-sugar mixture. Blend well.
   
   
2. Turn the dough out onto waxed paper or plastic wrap and form it into two logs about 1 to 1½ inches in diameter and about a foot long. Refrigerate at least 2 hours, or wrap tightly and freeze until used.
   
   
3. Preheat the oven to 350° F.
   Using a sharp knife, cut the logs into about 1/8-inch-thick slices (they should be less than ¼-inch thick) and place cookies about 3 inches apart on ungreased cookie sheets. Sprinkle with raw sugar, if desired. Cut only enough to fill the cookie sheets. Then return remaining dough to the refrigerator to keep chilled. Bake 7 to 8 minutes, or until the cookies are light gold in color. Watch carefully during the last 1 to 2 minutes of baking so they won't overbake. Remove from oven and let cool slightly on the baking sheet before removing them.
   
   Makes about 50 cookies.