These stay fresh for up to a week; reroll them in confectioners’ sugar before serving.
- 8 ounces unsalted butter, at room temperature
- 2/3 cup confectioners' sugar
- 2 1/2 teaspoons grated lemon zest
- 2 teaspoons lemon juice
- Pinch salt
- 2 2/3 cups all-purpose flour
- For Rolling:
- 1 cup confectioners' sugar
Heat the oven to 325 degrees F. Beat the butter and sugar together with a wooden spoon or a mixer until creamy. Add the lemon zest, lemon juice and salt; mix until combined. Add the flour; mix until just blended. Shape the dough into 1-inch balls and set them 1 inch apart on ungreased or parchment-lined baking sheets(or freeze them on a baking sheet, as shown above). Bake until the cookies are light golden and give slightly when pressed, 18 to 20 minutes. Let the cookies cool slightly on the baking sheet. While still warm, roll them in confectioners' sugar. Transfer to a rack to cool completely.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
97 calories; 5g total fat; 14mg cholesterol; 5mg sodium; 12g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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