Prep Time: 1 hour and 30 minutes from the time you begin measuring to the moment these delightful cookies touch your lips.

Cook Time: 10-12 minutes (depending on your oven)

Serves: 24 cookies

Tools you will need:

• Standing mixer or hand mixer with medium bowl
• sheet pan
• zester
• measuring cups and spoons
• small cutting board
• medium bowl for flour, baking soda, baking powder, and salt
• sifter for sifting flour
• 3 small bowls for eggs, zest, and juice

Ingredients:

All purpose flour   2 Cups--spooned and leveled (8.5 ounces, 240 grams)
Baking powder       1 tsp.
Baking Soda           1 tsp.
Salt                             1/2 tsp
Butter                        1/2 cup (4 ounces, 115 grams)--room temperature
Vanilla Extract         1/2 tsp.
Sugar                         1 cup (7 ounces, 200 grams)
Eggs                          2 each--room temperature
Lemon Zest              1  1/2 t
Lemon Juice            2 Tbsp. (about 1 large lemon)
Powder Sugar        (for dusting)


Instructions:

1. Let the refrigerated items (eggs and butter) come to room temperature. 

2. Line a baking pan with parchment and set aside for later.

3.Measure the dry ingredients in a medium bowl, sift together and set aside (flour, baking soda, baking powder, and salt).  If using a measuring cup use a spoon to gently scoop the flour into the measuring cup.  It should be loosely filled and not too packed.

4. In a medium bowl cream together the butter and sugars on medium speed until light and creamy (about 2 minutes)

5. Add the eggs, lemon juice, lemon zest, and vanilla extract. Continue mixing until it is thoroughly combined.

6. Scrape down the sides of the bowl and add about ½ of the flour. On a low-speed mix until the flour is combined but not completely mixed in.

7. Add the second part of the flour and continue to slowly mix until it has just come together.  You may need to finish by hand to make sure you do not over mix the dough.

8. Scoop the dough 2” apart onto the parchment lined baking pan (about 2-3 tablespoons size scoops). Refrigerate the dough for 30 minutes.

9. Preheat the oven to 325 f if using a convection oven. 350 for regular baking.

10. Once firm roll them in powder sugar and bake for about 10 minutes (rotating ½ way through).  The edges will be golden brown when the cookies are finished..

11. .Let the cookies rest for at least 5-10 minutes before transferring them to serve…then enjoy!