A crispy cookie with a delicate lemon flavor.
1 cup sugar
3/4 cup Land O Lakes® Unsalted Butter softened
1 large Land O Lakes® Egg
1 tablespoon freshly grated lemon zest
1 1/2 cups all-purpose flour
Sugar or powdered sugar
Combine 1 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and lemon zest; continue beating until well mixed. Add flour. Beat at low speed until soft dough forms.
Divide dough in half. Shape each half into 8-inch (1 1/2-inch diameter) log on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate 2 hours or overnight until firm.
Heat oven to 350°F.
Cut logs into 1/8 to 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack.
Roll cookies in sugar while still warm and again when cool.
Variation: Sugared Lemon Almond Crisps: Stir 1/3 cup finely chopped almonds into dough after beating in flour.
Explore reviews fromour online community
Easy, never-fails, and everyone loves them. For the sugar dipping I use turbinado [raw] sugar for added crunch and interest.
I cut this recipe off of my butter box in Dec. When I baked my first batch, the cookies looked and tasted just like the ones my grandmother gave us back in the 1940's. She had a wood stove and baked the most wonderful cookies, pies and cakes. Thank you for the memory. The bonus was how wonderful the cookies are. They will be a regular from now on.