INGREDIENTS

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • lemon zest (from 1-2 lemons)
  • 1½ cups granulated sugar
  • 8 tablespoons butter, room temperature
  • 3 tablespoons butter-flavor shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • Lemon juice (from 1 lemon)
  • ⅓ cup buttermilk
  • 1 cup powdered sugar, sifted
  • 1 tablespoon lemon juice (may need a bit more or less)
  • lemon zest, garnish

INSTRUCTIONS

  1. Preheat oven to 350 F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl whisk together flour, baking powder, salt and lemon zest. Set aside.
  4. In a large bowl cream together sugar, butter, and shortening.
  5. Mix in eggs, vanilla extract, lemon extract and lemon juice.
  6. Combine dry ingredients into the wet ingredients, pouring in buttermilk to make stirring easier.
  7. Chill dough for 1 hour or until dough is firm.
  8. Using a mini cookie scoop, drop the cookie dough 2 inches apart (they spread quite a bit) on the prepared baking sheet.
  9. Refrigerate the remaining dough in between baking batches to keep dough firm.
  10. Bake for 10-12 minutes. *see note*
  11. Let sit on pan for 1-2 minutes before removing to a cooling rack to finish cooling.
  12. Removes cookies from pan and let cool completely on cooling rack.
  13. To make the lemon glaze, add powdered sugar to a bowl.
  14. Add in lemon juice a little at a time until glaze is thin enough to brush on but not runny.
  15. Brush glaze on completely cooled cookies and sprinkle with a little lemon zest. (work in small batches as glaze hardens fast.)
  16. Store in airtight container
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