Ingredients
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 1 egg
- 1 tablespoon lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1/2 cup sliced almonds (optional)
Preheat oven to 350 degrees F (175 degrees C).
Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
On low speed, beat in flour just until blended. Flour WILL get everywhere as you can see on the mixer.
Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Optional step is to sprinkle cookies with sugar or almonds.
Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely.
Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
On low speed, beat in flour just until blended. Flour WILL get everywhere as you can see on the mixer.
Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely.
Enjoy!