LEMON BUTTER COOKIES

  "10. I would give them a number 10!" said one of the visitors to the Cafe Treats yesterday after taking a bite of a Lemon Butter Cookie. Now, did she mean 10 out of 10 or 10 out of 5?

The latter is what I'm thinking. 

As soon as some people heard "lemon", they were reaching for them so I assumed they really like lemon. Wouldn't you?

When you bite into the sugary cookie it is a little crispy tasting, but that only lasts a second. Once it is in your mouth, the cookie just melts. Oh ! So good!

I am thankful I decided I was tired of looking at the chair full of stacked cookbooks where I placed them when I decided to move the rack they were in, and replaced them in the rack after I moved it to a different place in the room. I am thankful after checking out several of the cookbooks, I found this recipe in Pillsbury's The Complete Book of Baking cookbook I got at an estate sale, of course, who knows when.

I was trying to find something different for the treats and I only had to go buy the yellow decorator sugar. I had red and green, but since they were lemon cookies, I decided to splurge on the yellow sugar. 

The recipe went together easily and quickly even with having to chill the dough for an hour before baking them. It had been a full day so it felt good to rest for the hour. The recipe made one cookie short of the 3-1/2 dozen cookies sited in the recipe  that it made. Since I only aske everyone bring three dozen of their treats, if I have a couple of extra ones, I will keep them for us. 

That was a nice treat for us! Hope you will give this recipe a try.

PRINT RECIPE

LEMON BUTTER COOKIES

1/2     cup sugar

1/2     cup powdered sugar

3/4    cup butter or margarine, softened

1/4     cup oil

1         tablespoon grated lemon peel

1         tablespoon lemon juice

1         egg

2-1/2 cups flour

1/2     teaspoon cream of tartar

1/2     teaspoon baking soda

1/4     teaspoon salt

Yellow decorator sugar

In a large mixing bowl, beat the sugars, butter, and oil until light and fluffy. (2 minutes while you measure the dry ingredients.) Scrape the sides of the bowl.

Add the lemon peel, lemon juice, and egg; blending well. Scrape the sides of the bowl as needed.

Stir together the dry ingredients - the flour, cream of tartar, baking soda, and salt.

Add to the creamed mixture and mix well. Again scrape the sides of the bowl, as needed.

Cover the bowl with plastic wrap and refrigerate for 1 hour for easier handling. 

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.

Place some of the yellow decorator sugar in a small bowl.

Using a tablespoon scoop, scoop our a level scoopful and

roll in the yellow sugar, covering the dough completely.

Place the coated blobs of dough about 2 inches apart on the cookie sheets and bake for about 10 minutes, or until set.

Cookies will be puffed up.

Remove the baked cookies immediately to a wire rack to cool. Cookies will flatten as they cool.

For High altitudes:

Above 3500 feet: decrease the sugar to 1/3 cup and increase the flour to 2-3/4 cups. Bake as directed.