Ingredients
:
|
3 cups all-purpose flour
|
|
3/4 cup (6 ounces) butter, room temperature |
|
1 1/2 cups sugar |
|
2 tablespoons finely grated lemon
peel |
|
1 large egg
|
|
1/4 cup lemon juice |
|
dash of salt
|
|
1/2 teaspoon
baking soda |
Preparation
:
1. In a mixing bowl, stir together the
flour, baking soda and salt. In a separate bowl, beat together
1 cup of the sugar with the butter until light and fluffy.
Beat in the egg, lemon juice and zest, then gradually blend
in the flour mixture. Form the dough into 2 rolls about
2 inches wide and 7 inches long. Wrap the rolls in waxed
paper and refrigerate until firm, about an hour.
2. Preheat
the oven to 375°.
3. Unwrap the
cookie dough and cut into slices about 1/4-inch thick.
Sprinkle slices lightly with remaining sugar
and place on an ungreased baking sheet. Bake until lightly
browned around the edges, about 12 minutes. Cool the
cookies on a rack and store in an airtight container.
4. Makes about
5 to 6 dozen lemon icebox cookies.