Ingredients
- 1/2 C butter, softened
- 1 C sugar
- 1 egg
- 3/4 C buttermilk
- 2 tbsp grated lemon peel
- 4 tbsp fresh lemon juice
- 1 tsp vanilla
- 2 C Heritage White Flour or Heritage Bread Blend sifted
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Optional
- 1 C powdered sugar
- 1 tsp lemon juice
- 1 tbsp milk
Instructions
- Note: You will need to chill the dough for at least two hours, so plan accordingly.
- In a large bowl, beat butter until light and fluffy. Add sugar and beat until well combined. Add egg; mix until well combined. Stir in buttermilk, lemon peel, lemon juice and vanilla. In a separate small bowl, sift together flour, baking soda, and salt. Gradually add to the butter mixture.
- Preheat the oven to 350 degrees. Drop small rounded teaspoons of dough onto parchment lined or lightly greased cookie sheets. Bake for 6-8 minutes or until the edges are slightly golden. Sprinkle a pinch of sugar over each cookie. Remove to wire racks to cool.
- Optional: Glaze the cookies once they have cooled.
Tried this recipe?tag #sunriseflourmill
I believe there is a problem with the proportions. I made this recipe and am disappointed….too much flour too little flavor. Similar recipes on line call for 2 cups of flour (not 3 as called for here). Please check the recipe for proper proportions. I will be using another recipe with my SFM heritage flour. Love the flour.
Ok well this recipe as is, is not great. It makes a batter not a dough. Cut the milk to 1/4 cup and it will make a soft dough. Keep the other ingredients as is.
I ended up making a poke cake with the batter. It was ok…
This recipe is more like a Madeleine batter. I ended up adding flour to make the batter thicker, I also chilled the cookie sheets prior to portioning the batter. Time to remove this recipe from the offerings and perhaps post a lemon shortbread type recipe. This recipe is not a foolproof recipe for a novice baker.