Lemon Thins

• 12 cup unsalted butter, plus
• 2 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 12 teaspoon vanilla extract
• 2 teaspoons lemon extract
• 1 12 tablespoons freshly grated lemons, zest of
• 14 cup fresh lemon juice
• 1 12 cups all-purpose flour
• 1 12 teaspoons double-acting baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• confectioners' sugar, for dusting the cookies

1. Using an electric mixer, cream the butter and sugar; add the vanilla, the lemon extract, the zest, and the juice, and beat the mixture until smooth.
2. Into the bowl sift together the flour, baking powder, baking soda, and the salt, and blend the dough well.
3. On a piece of wax paper form the dough into a log 1 1/2 inches in diameter, using the paper as a guide.
4. Freeze the log, wrapped in wax paper and foil, overnight, or up to three months.
5. Cut the log into 1/8-inch slices with a sharp knife and bake the cookies 2 inches apart in the middle of a preheated 350F oven for 8 to 10 minutes, or until the edges are just golden.
6. Transfer the cookies immediately to racks, let them cool, and sift the confectioners' sugar lightly over the lemon thins.

unsalted butter, unsalted butter, sugar, vanilla, lemon, freshly grated lemons, lemon juice, flour, doubleacting baking powder, baking soda, salt, confectioners

Taken from www.food.com/recipe/lemon-thins-106941 (may not work)