The first couple of times I made them they spread out to an elegant papery thinness. I am using the same oven but a different brand of butter. Could it be how long I cream the butter and sugar? How I mix the dry with the wet? I am on my sixth batch and I am stumped. They are still delicious but not as pretty. I likes the mouth-feel better whrn they were thin. The recipe follows:
JOYCE’S LEMON COOKIES
3/4 cup unsalted butter, softened
1 1/4 cups sugar
1 teaspoon vanilla
2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Raw sugar for sprinkling on top (optional)
INSTRUCTIONS: Cream together the butter and sugar with an electric mixer. Add the vanilla, lemon rind and lemon juice, and continue to beat until smooth.
Mix or sift together the flour, baking powder, baking soda and salt, and add to the butter-sugar mixture. Blend well.
Turn the dough out onto waxed paper or plastic wrap and form it into 2 logs about 1 to 1 1/2 inches in diameter and about a foot long. Refrigerate at least 2 hours, or wrap tightly and freeze until used.
Preheat the oven to 350 degrees. Using a sharp knife, cut the logs into about 1/8-inch-thick slices (they should be less than 1/4 inch thick), and place cookies about 3 inches apart on ungreased cookie sheets. Sprinkle with raw sugar if desired.
Cut only enough to fill the cookie sheets. Then return remaining dough to the refrigerator to keep chilled. Bake 7 to 8 minutes, or until the cookies are light gold in color. Watch carefully during the last 1 to 2 minutes of baking so they won’t overbake. Remove from oven and let cool slightly on the baking sheet before removing them.
Makes about 50 cookies.
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