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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