Lemon Cut-out Cookies

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I’m not sure where I found this recipe, but last Christmas someone gave me a large container of Meyer lemons.  I promptly went on a lemon recipe hunt, but only made a few of the ones I found.  This Christmas I did not get any Meyer lemons *tears*, but I wanted to try this recipe, since I am a sucker for lemon anything.  I figured it’s ok to make lemon cookies in February, right?

2 3/4 c flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 c butter, softened

1 1/2 c sugar

1 egg

1/3 c lemon juice

Stir together dry ingredients; set aside.  In large mixing bowl, beat butter and sugar until fluffy; beat in egg.  Gradually add dry ingredients alternately with lemon juice; mix well (dough will be very soft). Chill overnight in refrigerator or 2 hours in freezer (or if you live in MN, just stick it out on the deck!).

Preheat oven to 375°. On well-floured surface, roll out one-third of the dough to 1/8″ thickness (or slightly thicker); cut with floured cookie cutters.  Place one inch apart on parchment-lined cookie sheets; bake 8 to 10 minutes.  Cool.  Repeat with remaining dough (makes 4-5 dozen cookies).

Lemon Icing:

1 1/4 c confectioner’s sugar

2 TBS lemon juice

food coloring if desired

 

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