Lemony Butter Cookies
|Butter||1⁄2 Cup (8 tbs), softened|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Lemon peel||1 Teaspoon, grated|
|Baking powder||1⁄2 Teaspoon|
Beat butter and 1/2 cup sugar in large bowl with electric mixer until creamy.
Beat in egg until light and fluffy.
Mix in flour, lemon juice and lemon peel, baking powder and salt.
Cover; refrigerate about 2 hours or until firm.
Preheat oven to 350°F Roll out dough, a small portion at a time, on well-floured surface to 1/4-inch thickness.
Cut with 3-inch round cookie cutter.
Transfer to ungreased cookie sheets.
Sprinkle with additional sugar.
Bake 8 to 10 minutes or until lightly browned on edges.
Cool 1 minute on cookie sheets.
Remove to wire racks; cool completely.
Store in airtight container.