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Directions:
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Makes about 16
The amount of sugar in this recipe may seem like a lot, but because confectioners' sugar is much lighter than granulated, the cookies are just right - not too sweet.
Cream together:
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups confectioners' sugar
Beat in:
1 egg
1 teaspoon vanilla
1/2 teaspoon lemon extract
Add:
2 1/2 cups sifted flour
1 teaspoon cream of tartar
1/2 teaspoon salt
1/4 teaspoon baking soda
Mix until all ingredients are well blended. Chill dough 2-3 hours before rolling. Preheat oven to 375 degrees. Roll out on a lightly floured counter to 1/4" thick and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely. Decorate with Royal Icing (from our recipes) or buttercreme or eat just plain.
Enjoy!
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