Lemon Butter Creams

“These light lemon cookies would be great on the tray with your afternoon tea service.” – April Ferre

Lemon Butter Creams

Course: Cookies

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