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Lemon Mexican Wedding Cookies




Source of Recipe


Tea Time July/August 2007






List of Ingredients



• 1 cup unsalted butter, softened
  
• 1/3 cup confectioners' sugar
  
• 1 T lemon zest
  
• 1/2 tsp lemon extract
  
• 1/2 tsp vanilla extract
  
• 2 1/4 cups all-purpose flour
  
• 1/4 tsp salt
  
• confectioners' sugar
  
• garnish: fresh lemon zest
  






Instructions



1. In a medium bowl, combine butter and 1/3 cup confectioners' sugar. Using an electric mixer at medium speed, beat until fluffy (approximately 2 minutes). Add lemon zest, lemon extract, and vanilla extract, beating until combined. Add flour and salt, beating to combine well. Cover and chill for 1 hour.
   
2. Preheat oven to 350. Line 2 baking sheets with parchment paper.
   
3. Roll chilled dough into 1-inch balls. Place 1 inch apart on prepared baking sheets. Bake for 15 minutes, until set, but not browned.
   
4. Cool 5 minutes. Roll to confectioners' sugar. After cookies have cooled completely; roll in confectioners' sugar a second time. Garnish with lemon zest if desired.
   






Final Comments


Makes about 36 cookies