Tie a stack of these crisp buttery cookies with a ribbon and give them as a gift.
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1 cup Land O Lakes® Butter, softened
1 cup powdered sugar
2 tablespoons freshly grated lemon zest
2 tablespoons finely chopped fresh sage or thyme leaves
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Coarse white or yellow decorator sugar
Heat oven to 350°F.
Combine butter, powdered sugar, lemon zest and sage leaves in large bowl. Beat at medium speed until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
Divide dough in half. Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 12x8-inch rectangle. Cut with scalloped pastry wheel or pizza cutter into 2-inch squares. Place 1 inch apart onto ungreased cookie sheets. Sprinkle generously with decorator sugar.
Bake 8-10 minutes or until edges start to turn golden brown. Immediately sprinkle with additional decorator sugar, if desired. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely. Store in loosely covered container.
- To make sandwich cookies; spread about 1 teaspoon raspberry preserves on bottom of 1 cookie. Top with another cookie; press together lightly.
- Squeeze juice from lemons; freeze in ice cube trays. Place frozen cubes into resealable freezer bag. Thaw desired amount in refrigerator when lemon juice is needed.