Travel Reference
In-Depth Information
267
Grate the rind of the lemon and set aside. Slice lemon
in half, remove seeds, and ream juice and pulp. Cream
the butter, sugar, eggs, and lemon rind with electric
mixer until light and fluffy. Blend in vanilla and lemon
extracts, along with juice and pulp.
1 large lemon
1 cup butter, room temperature
1 cup sugar
In another bowl, sift flour, baking powder, and salt
together. Add to lemon mixture. Form dough into
2-by-6-inch logs, seal in plastic wrap and refrigerate
overnight.
2 eggs
1½ teaspoons vanilla extract
1½ teaspoons lemon extract
2½ cups sifted all-purpose flour
1½ teaspoons baking powder
Preheat oven to 285 degrees. Cut dough into ½-inch
slices and space 2 inches apart on greased cookie sheets.
Bake for 16-20 minutes; avoid over-baking. Allow to
cool for 5 minutes before transferring to cooling racks.
Dust with powdered sugar, if desired.
½ teaspoon salt
.
YIELD
,
5 dozen
