You know those melt-in-your mouth pecan/shortbread powdered-sugar-covered cookies you see at wedding and showers?
We wanted to make something similar but without nuts (our oldest isn’t fond of them). It’s summer…so why not something lemony? Lemon Sandies have that same melt-in-your-mouth appeal. And the same amount of butter, so no less fat. But they are so good.
And they go just perfectly with a back-to-school tea party, I might add.
Lemon Sandies
Ingredients:
1 c. butter, softened
1/3 c. powdered/confectioner’s sugar
1 T. lemon zest
1/2 t. lemon extract
1/2 t. vanilla extract
2-1/4 c. all-purpose flour
1/4 t. salt
More confectioner’s sugar (for rolling)
In a mixing bowl, combine butter and 1/3 cup confection’s sugar. Using an electric mixer at med. speed, beat until light and fluffy (1-2 minutes). Add lemon zest, lemon extract and vanilla. Beat well until combined.
Add flour and salt, beating until incorporated and uniform, holding together. Wrap in waxed paper and chill for 1 hour.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll chilled dough into 1″ balls. Place 1″ apart on prepared baking sheets. Bake for 15 minutes, until set, but not browned. Cool 5 minutes. Roll in powdered sugar. After cookies have cooled completely, roll in powdered sugar once again. Enjoy!
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