This recipe is really an old fashioned kind of cookie. It’s really easy to prepare and you can even freeze the dough for a month or two before baking. The cookies also freeze well after baking. I subbed Splenda sugar and brown sugar and they are a little on the dry side but still very good. I used the zest of a whole lemon and the juice from a big lemon ~ nice and lemony. You can add in chopped nuts, coconut, poppy seeds, etc., when mixing the dough.
Lemon Icebox Cookies
1 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
2 large eggs
1 tsp grated lemon peel
2 tbsps fresh lemon juice
3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Beat butter and both sugars with an electric mixer util fluffy. Add eggs, one at a time, and beat well after each addition. Add grated peel and lemon juice and bleat until well blended.
Add flour, baking soda and salt to butter mixture, beating until just blended.
Divide into 3 equal pieces and roll each piece, on wax or parchment paper, into a 12 inch log. Wrap and chill for 8 hours. I usually make up the night before I want to bake them.
Cut each log into 1/2 inch slices and place on lightly greased baking sheets. Bake at 350º for 12 to 14 minutes until edges are lightly browned.
Remove to wire racks to cool. Store in an airtight conatiner or freeze.
Makes about 6 or 7 dozen cookies.