In our family, we use this basic cookie dough recipe to make several kinds of cookies, but Lemon Cookies are what we prefer. You also can eliminate the lemon extract, zest and glaze, add 2 tablespoons aniseed for anise cookies, or you can use pure vanilla extract instead of the aniseed. One rule we do have is always use butter, never margarine.
1/4 pound butter room temperature
1 1/4 cups sugar
2 eggs
6 tablespoons milk
3 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons lemon extract
1 teaspoon grated lemon zest
Powdered sugar
Powdered sugar glaze
Cream together butter and sugar until light and fluffy. Beat in eggs and milk. Sift together flour, baking soda, cream of tartar and salt. Stir into creamed mixture, and mix well. Stir in lemon extract and lemon zest. Chill dough for 3 hours. Shape into 1 inch balls, and roll in powdered sugar. Place on cookie sheet 2 inches apart. Bake at 350 degrees for 8-10 minutes or until golden. Cool. Then frost.
Powdered sugar glaze:
1 1/2 cup powdered sugar
2-3 tablespoons fresh lemon juice
1-2 drops of yellow food coloring
Combine powdered sugar and lemon juice. If needed, stir in a few drops of water. Brush or spread glaze over cooled cookies.
-- By Arlene Burnett, Kitchen Mailbox
Originally published on Sunday, December 13, 1998
