Yield:
Makes 3 dozen cookiesIngredients
1/2 cup butter, room temperature
1 cup sugar
1 egg
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
2 teaspoons lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
pinch of salt
pinch of nutmeg
powdered sugar
Instructions
Beat butter in a large bowl with an electric mixer until smooth. Add sugar, and beat until well blended. Add egg, lemon juice, vanilla extract and lemon peel until blended. In a separate bowl, combine flour, baking soda, salt and nutmeg. Gradually combine the dry ingredients into the butter mixture at low speed, blending well after each addition. Shape dough into 2 logs about 1-1/2 to 2 inches in diameter. Wrap each log in plastic wrap and refrigerate 2-3 hours. They can be stored for up to three days in the refrigerator or in the freezer for a later time. Preheat oven to 350 degrees and place parchment paper on cookie sheet and spray with cooking oil. Slice the cookies 1/2 inch thick, coat them with powdered sugar and place them 1 inch apart on the cookie sheet. Bake about 15 minutes or until the edges are lightly brown. Transfer to a wire rack to cool. Store them in an airtight container. If you have a sweet tooth, you can also dip the cookies again in powdered sugar before you serve them. Makes 3 dozen cookies
