By: Jennifer Lipka
Yield 2 dozen
1/2 cup butter, softened
3/4 cup white sugar
1 tablespoon lemon zest
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until
On low speed, beat in flour just until blended. Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week.
HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.
Add salt. I used unsalted butter, as I always do in baking, but I think this recipe is in need of salt.
Used 3 tsp of lemon juice, but it still seemed not enough. Lemon extract might be needed.
Mixed baking powder and baking soda with the flour - seems like the right thing to do.
Baked 16 minutes, turning in the middle.