I found this recipe in a cookbook I own, and I didn’t make many changes to it. The cookies came out nicely. They aren’t hard, but they aren’t chewy—the best way to describe it is crumbly.
- 1 c. butter (softened)
- 3/4 c. sugar
- peel of one lemon, finely shredded
- 2 c. flour
- powdered sugar (if desired)
Preheat the oven to 350°F.
Put the butter into a big bowl and mix it for 30 seconds to a minute on medium.
Add the sugar to the bowl and beat it in.
Add the lemon peel and then ad the flour in thirds. It will not seem very doughy, but just beat it until the flour is somewhat mixed in. At the point, mix it a bit with your hands or a spatula.
Make little balls of dough (just grab some of the stuff in the bowl and roll it in your hands). I like to flatten them. The original recipe did not include that step, but I think they’re better when flattened.
Bake them for about 15 minutes, or until the sides are just getting golden. Let them sit for about 5 minutes and transfer them to a wire rack or some other cooling surface. At this point, you can optionally sift powdered sugar onto the cookies. (The powdered sugar is definitely worth it!)