RECIPE SUBMITTED BY Yolanda Gilbert
As promised… Butter Cookies with Lemon Frosting
2 cups of good quality butter, softened to room temp
2 cups of white sugar
5 cups of cake flour, sifted
4 tablespoons of fresh squeezed lemon juice
fine zest lemon rind of 2 lemons
2 tablespoons of vanilla extract
2 teaspoons of baking powder
1/2 teaspoon of salt
2 eggs
In a mixing bowl beat together until fluffy/creamy butter, sugar and eggs. Slowly add flour, lemon juice, zest, vanilla and salt. Beat until mix well. Add baking powder and beat just until it is not seen in the mixture. Divide cookie dough into 4 sections and wrap each section in plastic or parchment paper. Roll into a log and put in the frig for about 2 hours.
After the 2 hours pre-heat over to 400 degrees.
Cut pieces of dough into 1/4 inch slices and place on ungreased cookie sheet at least 1 inch apart. You can roll into shapes if you want but I am not that patient lol. Bake for 8 to 10 minutes or until edges are just lightly brown. I bake for 8 minutes because I like mine slightly soft in the center. Let cookies rest on the cookie sheet for about 2 minutes before trying to remove. After removing let them cool completely before frosting them.
Lemon Frosting
6 cups of powdered sugar
2/3 cups cup of good quality butter
2 teaspoon of vanilla extract
3 to 5 tablespoons of lemon juice
zest of 1 lemon chopped fine
In a mixing bowl combine all items of beat until smooth. Add lemon juice until you have a pour-able consistency. Frost cookies and if you can wait for frosting to dry. I never do. I use a teaspoon to pour frosting into the cookies but you can use a knife. I would not use to dunk method because these are really tender cookies. They are so good and I can’t wait to bake them. The smell of really good butter and lemon. Yum Yum.
As promised… Butter Cookies with Lemon Frosting
2 cups of good quality butter, softened to room temp
2 cups of white sugar
5 cups of cake flour, sifted
4 tablespoons of fresh squeezed lemon juice
fine zest lemon rind of 2 lemons
2 tablespoons of vanilla extract
2 teaspoons of baking powder
1/2 teaspoon of salt
2 eggs
2 cups of good quality butter, softened to room temp
2 cups of white sugar
5 cups of cake flour, sifted
4 tablespoons of fresh squeezed lemon juice
fine zest lemon rind of 2 lemons
2 tablespoons of vanilla extract
2 teaspoons of baking powder
1/2 teaspoon of salt
2 eggs
In a mixing bowl beat together until fluffy/creamy butter, sugar and eggs. Slowly add flour, lemon juice, zest, vanilla and salt. Beat until mix well. Add baking powder and beat just until it is not seen in the mixture. Divide cookie dough into 4 sections and wrap each section in plastic or parchment paper. Roll into a log and put in the frig for about 2 hours.
After the 2 hours pre-heat over to 400 degrees.
Cut pieces of dough into 1/4 inch slices and place on ungreased cookie sheet at least 1 inch apart. You can roll into shapes if you want but I am not that patient lol. Bake for 8 to 10 minutes or until edges are just lightly brown. I bake for 8 minutes because I like mine slightly soft in the center. Let cookies rest on the cookie sheet for about 2 minutes before trying to remove. After removing let them cool completely before frosting them.
Lemon Frosting
6 cups of powdered sugar
2/3 cups cup of good quality butter
2 teaspoon of vanilla extract
3 to 5 tablespoons of lemon juice
zest of 1 lemon chopped fine
In a mixing bowl combine all items of beat until smooth. Add lemon juice until you have a pour-able consistency. Frost cookies and if you can wait for frosting to dry. I never do. I use a teaspoon to pour frosting into the cookies but you can use a knife. I would not use to dunk method because these are really tender cookies. They are so good and I can’t wait to bake them. The smell of really good butter and lemon. Yum Yum.
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