Lemon Butter Cookies
- 1 cup butter, softened
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Parchment paper
- Preheat oven to 325u0b0. Beat butter and zest at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating well.
- Combine flour and salt; gradually add to butter mixture, beating until blended. Shape dough into a disc.
- Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/4- or 3 1/4-inch heart-shaped cutter; place 1/2 inch apart on parchment paper-lined baking sheets. If desired, cut 1 or 2 holes at top of each cookie (to hang or thread ribbon through after baking).
- Bake at 325u0b0 for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks; cool completely (about 20 minutes). Decorate as desired with Royal Icing and Colorful Glaze.
butter, lemon zest, powdered sugar, flour, salt, paper
Taken from www.myrecipes.com/recipe/lemon-butter-cookies (may not work)