based on: Jocelyn Delk Adams by Jocelyn Delk Adams

  • 8 tablespoons (1 stick) unsalted butter (room temperature)

  • 1 large egg (room temperature)

  • zest of 1 medium lemon

  • 1 - 3 teaspoons lemon juice

  • 1 ½ cups all-purpose flour

  • ¼ teaspoon kosher salt

  • ¼ teaspoon baking soda

  • ¾ cup granulated sugar

  • 1 teaspoon vanilla extract

  1. Warm the butter and egg to room temperature.

  2. Cream the butter and sugar together till light and fluffy, 3-4 minutes.

  3. Add the lemon juice, zest, vanilla, egg, and combine.

  4. Mix the flour, baking soda, and salt and add to the butter mixture on low.

  5. Refrigerate 1-3 hours till firm.

  6. Roll into balls, roll with granulated sugar, and flatten. Note: the recipe says “flatten slightly”, but they do not spread much during baking. Flatten a bit more than “slightly”.

  7. Bake at 325 °F for 9 - 11 minutes till golden on the edges.

Notes

  • Better w/ European butter? A bit on the bland side— they were either not buttery, lemony, and/or sugary enough.

  • Next time try the full 3 t. lemon.

  • Don’t spread much when they bake. Make sure to flatten well.

Modifications

  • Added more lemon juice.

  • Rolled with granulated sugar before baking.