“These light lemon cookies would be great on the tray with your afternoon tea service.” – April Ferre
Lemon Butter Creams
Ingredients
Cookies:
- 1 Cup Butter or Margarine
- 1 Teaspoon Lemon Extract
- 1 Teaspoon Lemon Rind Grated
- 1 Egg
- 1 Cup Powdered Sugar
- 2 Cups All-Purpose Flour
- 1/4 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1 Cup Powdered Sugar
- 1 Tablespoon Butter or Margarine Softened
- 2 1/2 Teaspoons Lemon Juice
Icing:
- 1 Cup Powdered Sugar
- 1 Tablespoon Butter
- 2 1/2 Teaspoons Lemon Juice
Instructions
Cookies:
- Beat together 1 cup butter, lemon extract, and lemon rind until creamy. Beat in egg.
- Combine 1 cup powdered sugar, flour, salt and baking powder. Stir into creamed mixture or beat in with a mixer until a sticky batter forms.
- Wrap in waxed paper. Chill freezer for about 30 minutes or cover batter in bowl and chill in refrigerator until ready to make cookies.
- Shape into 1-inch balls. Place on lightly greased cookie sheets about 2 inches apart. Bake at 350 degrees for 12 minutes until firm. Cool a minute before removing to a rack to a rack to cool.
Icing:
- Beat together 1 cup powdered sugar, 1 tablespoon butter, and 2 1/2 teaspoons lemon juice until creamy.
- Dip tops of cooled cookies into icing. Let icing harden before storing. Makes 2 1/2 dozen cookies. Good served with a big bowl of sliced strawberries and coffee or tea.
1995 Recipe – Jean Hansen