CRISP LEMON THIN COOKIES

Crisp Lemon Thin Cookies image

Number Of Ingredients 10

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1 stick Butter - room temperature
2 tablespoons Butter (used together with 1 stick)
1 1/2 cups Confectioner's sugar
1 large piece Lemon zest - finely grated
1 tablespoon Lemon juice
1 teaspoon Lemon extract
1 piece Egg - large - room temperature
1/4 teaspoon Salt
1/4 teaspoon Baking soda
1 cup Flour

Steps:

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
Cream butter, sugar and lemon zest until light and fluffy. Scrape the sides of the bowl.
Add the lemon juice and lemon extract. Mix until well combined.
Add the egg and mix until well combined. Scrape the sides of the bowl.
Add the salt, baking soda, and flour. Mix until incorporated.
Use a .75 oz scoop (my larger of the cookie scoops - black handle) or tablespoon to scoop the cookies onto the prepared baking sheets. Leaving 2" between the cookies. They will spread as they bake. Make sure to leave enough room.
Bake until the edges are golden brown and the middle of the cookies are set. About 8-10 minutes
Transfer the cookies to a cooling rack and allow to cool completely.
Store at room temperature in a covered container.