1-cup or 2 sticks butter, softened
½ cup confectioner’s sugar
¼ cup granulated sugar
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
½ teaspoon lemon extract
1 large egg
2-¾ cup all-purpose flour
½ teaspoon salt
Additional confectioners sugar for dusting
Line two baking sheets with parchment paper, set aside. In small bowl measure flour and salt, set aside.
In mixing bowl combine butter and sugars beat until light and fluffy. Add lemon juice, extract and zest to butter mixture. Beat in egg to blend. Add flour mixture to cookie dough. Dough will ball up, run mixer until dough cleans side of mixing bowl.
Preheat oven to 350 degrees. Roll dough into 1-inch balls or use a 1-inch scoop. Place dough 2 inches apart on baking sheet. Flatten cookies with a sugar coated measuring cup to a ¼ inch thickness.
Bake 10-12 minutes or until lightly browned. Let cool on parchment paper. Place confectioners sugar in a sieve and dust each warm cookie with the sugar. After cookies have cooled dust with confectioners sugar a second time.
Cookies can be frozen.
Yield: 24- 2″ cookies