2/3 c. butter or margarine
1 c. sugar
1 egg - beaten
2 Tbls. milk
1/2 tsp. vanilla
1/2 tsp. lemon extract
2 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
cream butter and sugar. Blend egg, milk, vanilla, and lemon extract. Add flour, baking powder, salt, and baking soda and mix.
Chill in fridge for 2 hours. Roll 1/8″ thick on lightly floured surface. Cut. Bake on ungreased cookie sheet for 10-12 minutes at 375°. Makes about 5 dozen medium cookies.
notes: It seems really thin, but I always make sure to roll the dough down to 1/8″. They come out perfectly crisp. I also grew up baking these in an electric oven. Scott has a gas stove, and I had to turn the temperature down to 300° to keep them from burning. Not sure if it’s the difference between gas and electric or just the difference between specific ovens. Just watch your first batch closely.
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Buttercream frosting:
1/3 c. butter or margarine
2 c. powdered sugar
1 egg yolk
1 tsp. vanilla
1 Tbls. cream
cream butter and powdered sugar. Add egg, vanilla, cream, and blend until thick and creamy. Add powdered sugar or cream to achieve desired consistency.
notes: I leave the egg out. It should end up at a an easily spreadable consistency. The frosting I made for book club could’ve used a bit more cream.
