These are a slightly tart change from the usual super sweet cookies at Christmas time. They taste best with fresh lemon, you can get lemon zest by scraping the yellow part of the rind off the lemon - try not to get the white part, that's bitter. Or you can cheat and buy it in the spices section. I have a nifty lemon zester from pampered chef.
Lemon Butter Cookies
1 cup butter, softened
1 cup white sugar
3 cups all-purpose flour
5 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
granulated sugar for decoration
Beat the butter and sugar together until creamy. Beat in the eggs until the mixture is light and fluffy. Slow mix in lemon juice, flour, zest, baking powder, and salt. Cover and refrigerate until firm.
Roll out the dough and cut out with cookie cutters. I use christmas shapes. Transfer to ungreased cookie sheet and sprinkle with sugar. Cook 8-10 minutes in 350 degree F oven (that's 175 degrees C). They are brown around the edges when done.
You need to chill the dough a lot because it will be sticky. Figure at least two hours, or overnight (make sure you cover it). Also using a bit of flour when rolling out the dough helps the stickiness factor, as does dipping any cutouts in flour. You do need to be careful because these crumble easily. Enjoy!
P.S. Thanks for the conversion Derick