Lemon Butter Cookies

This is a standby recipe in our house, as the dough can be frozen, in rolls, in the freezer and brought out to make almost instant cookies!

Ingredients:

3 cups all-purpose (plain) flour
1 teaspoon salt
1/2 teaspoon baking soda (bicarbonate of soda)
1 1/2 cups sugar
3/4 cup butter, at room temperature
1 large egg
1/4 cup fresh lemon juice
2 tablespoons finely grated lemon peel (optional)

Instructions:

Preheat oven to 350F (180C, Gas Mark 4)

Mix together the flour, salt and baking soda in a bowl and set aside.

Then, in a another larger bowl, beat the butter and sugar together until creamy.

Beat in the egg, lemon juice and lemon peel. Then gradually blend in the
flour mixture.

Roll the dough into 2 log shapes. Wrap these in cling film and refrigerate until firm (which should take about one hour). Alternatively, freeze the dough at this stage.

When chilled or frozen (no need to defrost), unwrap the dough and slice it into ¼-inch thick slices. Place them on lightly greased cookie sheets and sprinkle with sugar if you wish.

Bake for about 10 to 12 minutes, or until golden around the edges. Cool them for 5 minutes before removing them to a wire rack to cool completely.

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