Happy Easter!
This year we're celebrating Easter at Aunt Mary Alice, Uncle Sam and Cousin Karen's house down in Richmond! Although it's a 2.5 hour drive down, there is just something special about having a home-cooked Easter dinner surrounded by family.
I decided to make lemon tea cookies for dessert... I guess it just sounded Eastery to me... and they turned out super cute and delicious!
INGREDIENTS
2/3 cup butter, at room temperature
2 tablespoons finely grated lemon zest
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
Confectioners' sugar for dusting
Place butter in the bowl of an electric mixer; cream until smooth. Add lemon zest and continue mixing until blended. Add granulated sugar and mix until smooth, about 2 minutes longer. Add egg and continue to beat until a lemon colored batter forms. Blend in vanilla extract. Slowly add 2 cups of flour, mixing until dough pulls away from sides of bowl and a ball forms. Remove dough, flatten into a disk, wrap in plastic wrap and refrigerate for at least 15 minutes.
Preheat oven to 375 degrees F.
Flour work surface and rolling pin with some reserved flour. Roll dough into a 1/4-inch sheet. Using a 2-inch cookie cutter (or whatever shape you want... I used a flower cookie cutter for Easter!), cut cookies and transfer to an ungreased cookie sheet, spacing them 3/4-inch apart. Gather up unused scraps and re-roll until no dough remains.
Bake cookies until edges are a pale golden brown, about 8 minutes. Remove from oven and transfer to a rack to cool. Let stand for 30 minutes. Dust with confectioners' sugar. Store in airtight containers for up to a week.
Yield: 48 cookies.
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