Crisp Butter Lemon Cookies

A buttery, shortbread-type cookie pizazzed with lemon!  So easy to make and deceptively simple - it's a cookie that is incredibly satisfying.

Crisp Butter Lemon Cookies

1 cup unsalted butter, 2 sticks

1 1/4 cups granulated sugar

1 large egg

1 tablespoon fresh lemon juice

1 lemon finely grated lemon rind

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

-In a large mixing bowl, place butter and sugar. Beat well until slightly fluffy and creamy - about 5 minutes.

-Beat in the egg, lemon juice, and lemon rind. Add flour, baking soda and salt. Mix on low speed until well combined.

-Place a piece of parchment paper on a work surface sprinkled generously with sugar. With a rubber spatula, scoop the dough onto the paper and shape and roll it into a log about 14 inches long and 2 1/2 inches in diameter. Roll into the sugar, coating the outside surfaces. Wrap with the parchment paper and chill in the fridge for at least 1 hour up to overnight.

-Remove from fridge and place dough on to work surface. Cut into rounds about 1/4 inch wide for thin crisp cookies up to 1/2 inch softer cookies. Place on parchment paper lined cookie sheet. Bake in 350 oven for 12 - 15 minutes or until the edges just lightly begin to brown.

-Let sit for 5 minutes on the tray, then carefully remove cookies to a cooling rack. Or if you prefer crisp cookies, turn off the oven when the cookies are done, prop the door slightly open, and allow cookies to cool gradually in the oven.

-Makes 2 dozen.

Cream butter and sugar until well combined, then mix in other ingredients.

Shape dough into log and roll in sugar until well coated.

Wrap cookie dough log in parchment paper and chill in fridge.

Slice dough into rounds and place on parchment lined cookie sheet then bake.

Buttery lemon with a delightful crunch!  Bet you can't eat just one!

PERSNICKETY NOTES:

**For even more lemon pucker, roll cookie dough in lemon sugar! To make lemon sugar, combine 1/2 cup sugar with 2 tablespoons finely grated lemon rind (from 1 large lemon.) Mix well.