Lemon really stands out in these cookies. They are delicious when paired with a cup of tea.
3 cups unbleached, all-purpose flour ½ teaspoon salt ½ pound (2 sticks) unsalted butter, cubed and at room temperature 1½ cups confectioners’ sugar 1 tablespoon lemon zest 1 teaspoon pure vanilla extract 2 tablespoons fresh lemon juice 1 large egg
Nutritional information per cookie: Calories 39 (47% from fat) • carb. 5g • pro. 1g • fat 2g • sat. fat 1g • chol. 7mg • sod. 13mg • calc. 2mg • fiber 0g
Preheat oven to 350°F. Put the flour and salt into a small mixing bowl. Whisk to combine; reserve. In a large mixing bowl, combine the butter, sugar and zest. Using a Cuisinart® Hand or Stand Mixer fitted with the mixing beaters/paddle, mix until light and creamy. Add the vanilla, lemon juice and egg; mix until fully combined. Add the reserved dry ingredients and mix on low, until just combined. Fit the Cuisinart® Electric Cookie Press with desired disc, as instructed on page 2. Load the cookie dough to the MAX fill line. Press cookie dough out onto an ungreased/unlined baking pan, about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until lightly golden around the edges. Cool cookies before removing from pan.
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