Tuesday, November 2, 2010

Lemon Shortbread or Roll-out Cookies

1 c. unsalted butter (2 sticks)
1 egg
1 1/2 c. white sugar
1 1/2 tsp real vanilla extract
1/2 tsp lemon extract
2 3/4 c.  white flour
2 tsp baking powder
1/2 tsp salt

Heat oven to 400 degrees.

In a mixing bowl, cream butter and sugar until fluffy. Beat in egg and extracts.

In a separate bowl, mix flour, baking powder and salt. Add flour mixture to butter mixture one cup at a time, mixing well in between each addition. Use at room temperature, do not refrigerate.

Divide dough into 2 halves. Using a well floured flat surface, roll one ball at a time out to 1/8" thickness. Use well floured cookie cutters to form shapes, or use a glass to make circles.

 Bake on an ungreased cooke sheet for 5-8 minutes, depending on the size of the cookie. Remove from the oven as soon as the edges begin to lightly brown. Completely cool on rack before decorating or serving.

 Makes about 3 dozen cookies depending on size.

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