Lemony Shortbread Cookies
  • 1/4 cup brown sugar, packed
  • 2 teaspoons lemon zest
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon vanilla
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  1. Preheat oven to 325 degrees in a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy.Beat in lemon zest, lemon extract and vanilla. Add flour and salt to butter/sugar mixture and blend well. With a rolling pin on a lightly floured surface, roll out dough 1/4 inch thick. Cut out cookies using a 2 inch round cutter and place 2 inches apart on ungreased cookie sheets. Reroll scraps. Bake 20-25 minutes until cookies are pale golden not brown. Let stand 2 minutes. Remove to rack and let cool completely. Makes 20 cookie