Ingredients
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8 Tbsp. (4 oz.) butter, softened
2 large eggs
1 tsp. vanilla
2 1/2 c. all-purpose flour
1/4 tsp. salt
1 c. sugar
2 Tbsp. milk
grated rind of 1 lemon
1 1/2 tsp. baking powder
2 Tbsp. superfine sugar
Preparation
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Heat oven to 375\u00b0.
Lightly butter 2 baking sheets.
Beat the butter and sugar in a large bowl until light and creamy.
In a separate bowl combine the eggs, milk, vanilla and lemon rind. Sift together the flour, baking powder and salt.
Gradually add the egg-milk mixture to the creamed butter, alternating with the sifted dry ingredients.
Blend well after each addition.
Divide the dough into 4 pieces and put each on a large piece of wax paper or aluminum foil.
Shape the dough into cylinders about 2 inches thick.
Wrap each cylinder well and chill for 2 hours or until very firm.
Cut the dough cylinders into slices about 1/4-inch thick and put them on the baking sheets about 1 inch apart.
Bake for 10 minutes until the cookies are very lightly browned. Sprinkle the cookies with superfine sugar and cool on wire racks. Makes 4 dozen cookies.
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