Lemon Cookies Recipe & Video

After making the Lemon Cookie batter, instead of chilling the batter and then rolling it out to cut into shapes, I like to just divide the batter in half and then form each half into a 6 inch (15 cm) log. So what you have is a "slice and bake" cookie. After you wrap each log with plastic wrap you can chill them in the refrigerator until firm (at least four hours or up to three days). Or the unbaked logs can be frozen for a couple of months. When you're ready to bake the cookies, all you need to do is to slice each log into 1/4 inch (.5 mm) thick cookies. The cookies are baked until the edges are golden brown. The longer you bake the cookies the more crisp they will become.

Besides using good organic lemons, also try to use a good quality butter. There are excellent foreign and domestic brands to choose from. European-style butters have a higher percentage of butterfat (86%) than American-style butters. American-style butters have about 80 percent butterfat, 18 percent water, and 2 percent milk. They are graded by letter code, and sometimes a numerical number, according to flavor, color, texture, aroma and body. Butter with a AA (93 score) makes a nice tasting cookie and I like to use unsalted rather than salted butter. Unsalted butter does not contains salt so its pure sweet buttery flavor shines through. Salted butter contains salt which can overpower the sweet flavor of the butter and can also mask odors. Also, the amount of salt added to salted butter can vary from manufacturer to manufacturer. So if you use salted butter in this recipe, omit the salt in the recipe.