Week 5 brings us to one of the cookies that we make seasonally to give to guests as they leave the inn. They are Lemon Butter Cookies. We make them as Hearts for Valentines, Flowers for Spring, Stars for Independence Day, Acorns/Leaves for fall, Pumpkins for Thanksgiving and Fir Trees for Christmas. I do need to think of the holidays – Memorial Day, Columbus Day, Labor Day, Easter, etc. I frost them with Lemon Royal Icing but you can use any icing that you prefer.
Lemon Butter Cookies
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter
1 cup sugar
1 large egg
1/2 teaspoon lemon extract
zest from one large lemon (two if small lemons)
Whisk together the flour, baking powder and salt. Set aside.
With either a stand mixer or an electric mixer beat the butter an sugar until light and fluffy (about 5 minutes). Beat in egg, extract and zest.
Add the flour mixture and beat slowly just until incorporated.
Chill dough for several hours until firm. I usually do at least two hours but may do overnight as well.
When ready to bake preheat oven to 350F. Line two baking sheets with parchment paper.
While oven is preheating take dough out of refrigerator. Cut dough into two pieces. Roll one piece to one-fourth inch thickness. Using your desired cookie cutter cut dough into cookies and place on baking sheet at least one inch apart – I usually get 12 per sheet.
Bake for 6 minutes, then rotate pans front-to-back and top-to-bottom. Bake an additional 4 minutes or until lightly brown.
Remove from oven and cool on rack. When cool ice as desired.
*Adapted from Basic Butter Cookies on Epicurious.com