Mother’s Day Lemon Cookies
Yield: Makes about 18 cookies
Process together in a food processor about 15 seconds:
2/3 cup sugar
1 tablespoon freshly grated lemon zest
Beat with an electric mixer:
1 cup unsalted butter, softened
Lemon Sugar (from above)
Add and mix:
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Whisk together, then add and beat to incorporate:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350º. Roll dough out on a lightly floured counter to 1/4-inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
Decorate, if desired, before serving.
Melt 4 tablespoons unsalted butter, mix with 3 cups confectioners’ sugar, 4 tablespoons fresh lemon juice, and a pinch salt until smooth.
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- Snacks for Emmy parties – or any award show
- Church functions
- Gifts for teachers
- Snacks for watching Miss America or other pageants
If you’re half the cookie monster I am, you’ll want to bookmark Ann Clark. There’s no reason to look for cookie cutters anywhere else. Trust me, you’ll find things you never even thought of!