1-1/2 sticks (3/4 cup) unsalted butter, softened

1 cup sugar

1 teaspoon vanilla

1-1/2 tablespoons freshly grated lemon rind

¼ cup fresh lemon juice

1-1/2 cups all purpose flour

1-1/2 teaspoons double-acting baking powder

½ teaspoon baking soda

¼ teaspoon salt

confectioner’s sugar for sifting over the cookies

  1. In a bowl with an electric mixer cream together the butter and sugar.
  1. Add the vanilla, rind and lemon juice, beating, and beat the mixture until it is smooth.
  1. Into the bowl, sift together the flour, baking powder, baking soda and salt and blend the dough well.
  1. On a piece of waxed paper, form the dough into a log 1-1/2 inches in diameter. Chill the log, wrapped in the waxed paper and foil, for 2 hours.  (The dough can be made up to 3 months ahead and kept wrapped well and frozen).
  1. Cut the log into 1/8 inch slices with a sharp knife and bake the cookies 2 inches apart on ungreased baking sheets in a preheated 350* oven for 8 minutes, or until the edges are just golden.
  1. Let cookies stand on the cookie sheets for a few minutes then transfer them with a metal spatula to racks to cool. Sift confectioner’s sugar lightly over them and serve.


SERVE WITH:  Blackfruit compote

                             Lemon mousse

                             Prosecco and summer fruit terrine    


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