Lemon Butter Cookies

Last week was school vacation week here.

I took time off to enjoy a lazy day with the boys. A day when we didn't do a whole heck of a lot. We stayed in our pj's all day long. We laid the couch, drank hot chocolate and watched silly stuff on TV.

A perfectly good do nothing much day.

A perfect day to make cookies.

Nothing fancy. Just a simple Lemon Butter cookie. 5 ingredients. Easy stuff.



Evan chose the cookie shapes.



Hearts, stars, moons, trees, a little hand and a big moose.

We made this very simple (and squishy) dough. Next time I think I'll stick it in the fridge for a bit.

These are the kind of cookie you might expect to see at a proper ladies tea. Nothing messy. Not too crummy. I should have broken out the teacups and saucers, but I don't have teacups with saucers. You might think being the tea fanatic that I am, that I would, but I don't.

We rolled it out, and got cutting.

We re-rolled the dough and cut some more.

The result....a refreshing buttery cookie with a little hint of lemon.

Hooray for lazy days.

Lemon Butter Cookies
recipe from Southern Living Magazine

Printable recipe

1 cup butter, softened
1 teaspoon lemon zest
1 cup powdered sugar
2 cups all purpose flour
¼ teaspoon salt

Oven to 325.

Beat the butter and the zest at medium speed with a heavy-duty stand mixer until creamy. Gradually add the sugar and beat well.

Combine the flour and salt and gradually add it to the butter mixture, beating until well blended. Shape the dough into a disc.

Roll the dough to 1/8 inch thickness on a lightly floured surface. Cut with 2 ¼ or 3 ¼ inch cutters. Place ½ inch apart on a baking sheet lined with parchment.

Bake for 12 to 14 minutes or until edges are lightly browned. Cool on baking sheet 5 minutes. Transfer to wire rack to cool completely (about 20 minutes).