Lemon really stands out in these cookies. They are delicious when paired with a cup of tea.
Makes about 95 medium-size cookies
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
1. 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.
2. 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.
3. Fit the Cuisinart® Electric Cookie Press with desired disc, as instructed on page. Load the cookie dough to the MAX fill line. Press cookie dough out onto an ungreased/unlined baking pan, about 2 inches apart.
5. Bake in the preheated oven for 10 to 12 minutes, or until lightly golden around the edges. Cool cookies before removing from pan.