A classic recipe for a rich, buttery roll-out cookie with a crisp, shortbread-like texture. This simple dough is flavored with vanilla and fresh lemon rind, perfect for cutting into intricate shapes that won’t spread during baking.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 ¼ Cups | Sugar |
| 1 Cup (2 sticks) | Butter, softened |
| 1 | Egg |
| 1 | Egg Yolk |
| 1 tsp | Vanilla |
| 1 tsp | Grated Lemon Rind |
| 3 Cups | Flour |
| ¼ tsp | Salt |
Instructions
- Make the Dough: In a large bowl, beat the sugar and softened butter with an electric mixer until creamy.
- Mix in the egg, egg yolk, vanilla, and lemon rind until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a stiff dough forms.
- Chill: Divide the dough in half, wrap each in plastic wrap, and chill for at least 2 hours, or until very firm.
- Bake: Preheat your oven to 400°F. Lightly grease your baking sheets.
- On a lightly floured surface, roll one portion of the dough out to about ⅛-inch thickness.
- Cut into shapes with cookie cutters and place them on the prepared baking sheets.
- Bake for 6-8 minutes. The cookies should be set, but the edges should be just barely turning golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Note
This recipe contains no baking powder or soda, which will result in a crisp, buttery cookie that holds its shape very well, making it ideal for detailed cookie cutters.
