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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 8 |
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Exactly WHOSE grandma, I do not know, since this was taken from an April 1988 Ladies' Home Journal. Claims to have 55 calories per cookie, but who knows? Prep time does NOT include refrigeration time. Ingredients:
2 3/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup butter, softened |
1 1/4 cups sugar, divided |
2 eggs |
1 teaspoon vanilla extract |
1 teaspoon lemon peel, grated (optional) |
Directions:
1. In medium bowl combine flour, baking powder, and salt; set aside.
2. In mixer bowl cream butter and 1 cup sugar until light and fluffy. Beat in eggs, vanilla, and lemon peel. Beat in dry ingredients until just combined. Divide dough in half. Wrap tightly and refrigerate 4 hours or overnight.
3. Preheat oven to 350. Grease 2 cookie sheets. On floured surface with floured rolling pin, roll 1/2 the dough 1/4 inch thick. With a floured cookie cutter, cut out dough. Transfer to prepared cookie sheets and sprinkle with some remaining sugar.
4. Bake 6-8 minutes, until edges are golden. Cool on wire racks.
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