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Lemon Cookies

A home-style Lemon Cookies made with Butter Slightly Softened, Granulated Sugar Plus, and All Purpose Or Unbleached White Flour. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 2/3 cup
• 1 3/4 cup

Method (preview)

1. 1

   Divide the dough in half.

2. 2

   Place each portion between large sheets of waxed paper.

3. 3

   Use a rolling pin to roll out the dough to a scant 1/4 inch thick.

4. 4

   Check the undersides and smooth out any wrinkles in the waxed paper.

5. 5

   Stack the rolled portions on a tray or baking sheet.

6. 6

   Refrigerate for about 20 minutes or until cold and firm, but not hard.

7. 7

   Heat the oven to 375F.

8. 8

   Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over.

9. 9

   Peel of the second layer of paper.

10. 10

    Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies.

11. 11

    Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets.

12. 12

    Reroll the dough scraps between waxed paper; rechill in the refrigerator.

13. 13

    Repeat the process with the second portion of dough.

14. 14

    Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges.

15. 15

    Let cool on the baking sheets for about 2 minutes.

16. 16

    Transfer to wire racks and let stand until thoroughly cool.

17. 17

    Store airtight for up to a week.

18. 18

    Freeze for longer storage.