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Ingredients
1/2 Cup butter, softened
1 Cup sugar
2 Eggs
1/3 Cup almond milk (Regular milk can be used as well)
1 Teaspoon vanilla extract
1 Teaspoon almond extract
3 1/2 Cups flour, divided
4 Teaspoons baking powder
1/2 Teaspoon salt
1 Tablespoon lemon zest
Juice of half a lemon
Icing
1 1/2 Cups powdered sugar
3 Tablespoons lemon juice
1 - 2 Tablespoons almond milk
Instructions
Preheat oven to 350�F.
By hand, using a standing mixer, or a hand mixer, cream together butter and sugar until fully and combined. Add in lemon zest, lemon juice, milk, eggs, vanilla, and almond extract and stir.
In a separate bowl, sift together 2 cups of flour, baking powder, and salt.
Mix dry ingredients into wet.
Gradually, add more flour (about 1 to 1 1/2 cup) until it is stiff enough to roll out (I usually keep it fairly soft--just enough flour to make it manageable, which for me, is usually 1 cup of flour)
On a floured or powdered sugared surface, roll out the dough to about a 1/4"; cut with your favorite cookie cutters. Bake about 8 - 10 minutes, or until cookies are done but not browned (cookies are done when puffy and do not sink when lightly touched on top.
For the icing, mix powdered sugar and lemon juice in a bowl. Add in milk 1 Tablespoon at a time, until desired consistency is reached.
Dip cooled cookies in icing and allow to set on a cookie rack.
Makes about 18 cookies