Lemon Cut Out Cookies Recipes

LEMON BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and chill for 2 hours. , Preheat oven to 350°. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place 2 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. , Bake until the edges just begin to brown, 8-9 minutes. Remove to wire racks to cool.

LEMON CUTOUTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and lemon zest; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. , Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugars. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

LEMON CUTOUT COOKIES

Steps:

• In a large mixing bowl, beat together butter and sugar until creamy. Add egg and lemon juice; beat well.
• In seperate bowl, combine flour, baking powder, baking soda and salt. Gradually beat flour mixture into creamed mixture. Beat until well-mixed. Dough will be soft!
• Divide dough in half. Wrap each half in wax paper then plastic wrap and chill at least 2 hours in FREEZER.
• After dough has chilled, preheat oven to 375.
• Roll dough on to lightly floured surface to 1/8"-1/4" thickness. Cut out shapes with cookie cutters and place on ungreased cookie sheets.
• Bake @ 375 for 8-10 minutes or until edges slightly golden brown.
• Makes about 4 dozen, depending on size and shape of cutters used.