Lemon And Butter Sugar Cookies
|Butter||8 Tablespoon, softened|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Lemon||1 , rind grated|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Superfine sugar||2 Tablespoon|
Beat the butter and 1 cup of sugar in a large bowl until light and creamy.
In a separate bowl, combine the eggs, milk, vanilla and lemon rind.
Sift together the flour, baking powder and salt.
Gradually add the egg-milk mixture to the creamed butter, alternating with the sifted dry ingredients.
Blend well after each addition.
Divide the dough into 4 pieces and put each on a large piece of wax paper or aluminum foil.
Shape the dough into cylinders about 2 inches thick.
Wrap each cylinder well and chill for 2 hours, or until very firm.
Heat the oven to 375 degrees.
Lightly butter 2 baking sheets.
Cut the dough cylinders into slices about 1/4 inch thick and put them on the baking sheets about 1 inch apart.
Bake for 10 minutes, until the cookies are very lightly browned.
Sprinkle the cookies with superfine sugar and cool on wire racks.