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Lemon Cookies

Ingredients:

Instructions:

Makes about 18 cookies Processing the lemon zest with the sugar helps distribute the lemon flavor. 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 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets taht ahve been lined with parchment paper ro 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 rake to cool completely. Decorate, if desired, before serving. Lemon Icing Melt 4 tablespoons unsalted butter, mix with 3 cups confectioners' sugar, 4 tablespoons fresh lemon juice and a pinch of salt to smooth. Enjoy!