Eat these lemon cookies right out of the oven for their softness. Allowed to cool, they become crisp, but remain just as delicious.
Prep time 15 minutes
Oven 350 degrees
1 stick of salted butter, softened**
**30 seconds in the microwave will do the trick
and 1 cup of white sugar
1/8 cup whole milk
1 TSP lemon extract
rind of half a lemon, finely grated
Beat 3 minutes until light and fluffy
In a separate bowl whisk together
2 1/4 cups all purpose flour
1/4 TSP salt
1 TSP baking powder
1/8 TSP baking soda
Stir dry mix into the wet,
then finish off with a mixer for 2-3 minutes
Add 4-6 drops of yellow food coloring.
Mix until color is spread evenly throughout.
Place 1/3 cup of white sugar in a shallow bowl.
Drop teaspoons of dough into bowl one at a time rolling into a ball about 1-11/2" in size. Coat all sides with sugar.
Colored sugar is great. Try pink sugar with the yellow of the cookies for a beautiful treat.
Place sugar coated balls onto greased cookie sheet about 2-3 inches apart.
Press down with thumb in the middle of each dough ball just enough that the ball doesn't roll, but not too deeply.
Bake 10-12 minutes at 350 degrees.
Makes about 2 1/2 dozen cookies.
Served warm, the lemon cookies are warm, soft and fragrant. Once they cool they will become crisp, not hard, still delicious, and perfect for lunch boxes.