Now that our oven is working again, I’m ready for some Christmas baking. Last week, I made a batch of thumbprint cookies for our little Christmas party, and this week I thought I would try my hand a new, but very similar cookie. I took a basic thumbprint cookie recipe, tweaked it a little and added some lemon juice and zest to make a simple and buttery cookies.
The butter really shines through in these cookies, and the lemon plays the role of sidekick – making a perfect pair. The cookies aren’t overly sweet, but the powdered sugar coating is up to you. Sprinkle them with as much as you want to suit your taste. Personally, I love the texture of the dry powdered sugar against the buttery cookie so I do a few coatings. Don’t worry about adding extra. I won’t tell anyone…
- 1 cup (2 sticks) unsalted butter, room temperature
- ⅔ cup granulated sugar
- 1 large egg
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2½ cups all-purpose flour
- Powdered sugar, for dusting
- Preheat oven to 350˚F (180˚C).
- In a large bowl with an electric mixer, cream butter and sugar until fluffy.
- Beat in the egg.
- Add lemon zest and lemon juice.
- Gradually mix in the flour until incorporated.
- Roll dough into 1 inch balls and place on a baking sheet lined with parchment paper.
- Using the tines of a fork, cross marks in the cookies to slightly flatten them (as pictured).
- Bake cookies for 15 minutes or until cookies are set on top and slightly golden on bottom.
You can find complete recipes of this LEMON BUTTER COOKIES in simplywhisked.com