Summer is coming to an end (but with this heat wave, it definitely doesn't feel like it) and I wanted to do something different with the extra lemons I needed to use up. This cookie almost tastes like the cookie version of a lemon pound cake, has very few ingredients, and stores really well in the freezer. For this recipe, fresh lemon is best as you will need the zest to add more lemon flavor.
Ingredients:
1 cup (2 sticks) softened butter
3/4 cup white sugar
2 eggs
zest and juice of 1 1/2 lemons (you can just use 1 lemon for a more subtle flavor, but I love lemons)
2 1/4 c flour
2 tsp baking powder
Instructions:
1) Cream butter and sugar until well combined
2) Mix eggs 1 at a time
3) Add lemon juice and zest
4) Mix flour and baking powder separately, then slowly add to mixture
5) Drop 1" spoonfuls on a greased tray
6) Bake 350 F for 9-10 minutes. They will appear underdone at this point. Leave on tray for 2 minutes before transferring to a baking rack.
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