1 Cup Butter Or Margarine 1/4 Teaspoon Salt 1 Teaspoon Lemon Extract 1 Teaspoon Baking Powder 1 Teaspoon Lemon Rind, Grated 1 Cup Powdered Sugar 1 Egg 1 Tablespoon Butter, Softened 1 Cup Powdered Sugar 2 1/2 Teaspoons Lemon Juice 2 Cups All-Purpose Flour
Beat together 1 cup butter, lemon extract, and lemon rind until creamy. Beat in egg. Combine 1 cup powdered sugar, flour, salt and baking powder. Stir into creamed mixture or beat in with a mixer until a sticky batter forms. Wrap in waxed paper. Chill freezer for about 30 minutes or cover batter in bowl and chill in refrigerator until ready to make cookies. Shape into 1-inch balls. Place on lightly greased cookie sheets about 2 inches apart. Bake at 350 degrees for 12 minutes until firm. Cool a minute before removing to a rack to a rack to cool.
For icing, beat together 1 cup powdered sugar, 1 tablespoon butter, and 2 1/2 teaspoons lemon juice until creamy. Dip tops of cooled cookies into icing. Let icing harden before storing. Makes 2 1/2 dozen cookies. Good served with a big bowl of sliced strawberries and coffee or tea.
1995 Recipe - Jean Hansen
"These light lemon cookies would be great on the tray with your afternoon tea service." - April Ferre
