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YIELD Makes about 4 dozen cookies
INGREDIENTS
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
Dash ground nutmeg
Yellow colored sugar (optional)
PREPARATION:
- Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Add egg, lemon juice and peel; beat until well blended.
- Combine flour, baking powder, salt and nutmeg in large bowl. Gradually add flour mixture to butter mixture at low speed, blending well after each addition.
- Shape dough into 2 logs, each about 1-1/2 inches in diameter and 6-1/2 inches long. Roll logs in yellow sugar, if desired. Wrap each log in plastic wrap. Refrigerate 2 to 3 hours or up to 3 days.
- Preheat oven to 350°F. Grease cookie sheets. Cut logs into 1/4-inch-thick slices; place 1 inch apart on cookie sheets.
- Bake about 15 minutes or until edges are lightly browned. Transfer to wire racks to cool. Store in airtight container.
From TLC Cooking
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