image & recipe adapted from pinchmysalt
Especially good with raspberry jam, almost like a scone.
- 1 cup butter, softened
- 1/2 cup granulated sugar (or sucanat w/ honey)
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- 2 1/2 cups all purpose flour
Preheat oven to 325 degrees.
Cream butter and sugar in a large bowl. Add lemon zest, juice & blend well. By hand, stir in flour a little at a time. Dough will be crumbly, so dump it out onto a counter top or pastry board and work it together by hand until smooth. Refrigerate dough 15-20 min. Pat or roll dough out into a rectangle that is about 1/2 inch thick. Cut into small squares, rectangles or diamonds (whichever you prefer). Arrange cookies on ungreased baking sheet (I use parchment paper for easy cleanup) & bake 20-25 minutes in a preheated 325 degree oven until the bottom edges are just starting to brown.