Leandra used to work with Russ at The Wenatchee World. She's beautiful inside and out and so are her cookies!
INGREDIENTS1 stick unsalted butter, softened
¾ cup super fine sugar
1 egg yolk
zest of 1 lemon, finely grated
1 tablespoon pure lemon extract
3/4 cup flour
¼ teaspoon salt
DIRECTIONS
- Preheat oven to 350 degrees Fahrenheit
- Lightly butter 2 baking sheets or line with parchment paper
- In a large bowl, cream butter and sugar together, on high speed, 'til light and fluffy
- Add egg yolk, lemon zest and lemon extract, mix well. Add flour and salt. Blend on low speed until all dry ingredients are moistened
- Scrape sides of the bowl as needed and blend to form a smooth, thick, batter
- Scoop a heaping teaspoon of the dough, roll into a small ball and pat into a disk before placing on the baking sheets. Cookies should be spaced at least 2 inches apart
- Bake, rotating the sheets once, until the cookies are very lightly colored around the edges, about 12-15 minutes
- Allow cookies to cool on baking sheet 5 minutes, transfer to wire rack to cool completely
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