Post by Debbie on Jun 5, 2012 22:50:46 GMT -5
8 ounces unsalted butter, at room temperature
2/3 cup confectioners' sugar
2 1/2 teaspoons grated lemon zest
2 teaspoons lemon juice
Pinch salt
2 2/3 cups all-purpose flour
For Rolling:
1 cup confectioners' sugar
Heat the oven to 325 degrees F.
Beat the butter and sugar together with a wooden spoon or a mixer until creamy.
Add the lemon zest, lemon juice, and salt; mix until combined.
Add the flour; mix until just blended.
Shape the dough into 1-inch balls and set them 1 inch apart on ungreased or parchment-lined baking sheets.
Bake until the cookies are light golden and give slightly when pressed, 18 to 20 min.
Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners' sugar.
Transfer to a rack to cool completely.
2/3 cup confectioners' sugar
2 1/2 teaspoons grated lemon zest
2 teaspoons lemon juice
Pinch salt
2 2/3 cups all-purpose flour
For Rolling:
1 cup confectioners' sugar
Heat the oven to 325 degrees F.
Beat the butter and sugar together with a wooden spoon or a mixer until creamy.
Add the lemon zest, lemon juice, and salt; mix until combined.
Add the flour; mix until just blended.
Shape the dough into 1-inch balls and set them 1 inch apart on ungreased or parchment-lined baking sheets.
Bake until the cookies are light golden and give slightly when pressed, 18 to 20 min.
Let the cookies cool slightly on the baking sheet; while still warm, roll them in confectioners' sugar.
Transfer to a rack to cool completely.