Utterly-Buttery Lemon Cookies

Where has six days gone since my last post? I don’t know why, but it seems to have been a little hectic at home with one thing and another for me. Tut-tut, I am a bad girl too for neglecting you with some sort of sugar craving bake! I will try to make it up to you now with a gorgeous cookie bake I am posting here.

I would like to share with you these exceedingly delicious, light, crispy, buttery, lemon cookies. It would be sacrilege to keep this bake to myself and you know how much I enjoying sharing my bakes with you! Not only are these cookies divine to eat, they are also very easy to make and bake!

The butter and lemon tease and excite taste buds as they melt-in-the-mouth. Sensational, Mr. R. (hubby) quoted on his third cookie for testing on taste and likability! As you may well know, Mr. R. is my leading official taster for baked goods along with his sidekick Mr. P. his colleague. I visualise that they both will be tucking into a cookie or two come break time, after ensuring a few cookies made their way into Mr. R.’s lunchbox.

Utterly-Buttery Lemon Cookies

Makes approximately 20 cookies

Ingredients
125g (4½ oz) softened butter
Finely grated zest 1 lemon, preferably un-waxed
50g (2 oz) caster sugar
150g (5 oz) self-raising flour
Icing sugar, for dusting the cookies

You will need 2 baking trays, greased with a little butter.

Method

Preheat oven to 190°C /375°F/Gas mark 5.

In a large bowl add the butter, caster sugar and finely grated lemon zest. Beat together until light and fluffy, add the flour and mix thoroughly – use your hands to help bring the dough into a ball towards the end. Dust your hands with a little flour and taking a teaspoonful of dough at a time, roll into a small ball and place onto the baking tray. Repeat this process until all the dough is used, leaving a small gap for expansion during baking around each cookie. With the back of a fork, slightly press down on top of each cookie to flatten them out to leave a fork indentation pattern. Place the trays in the oven, and bake for 8-10 minutes until lightly golden, check every few minutes to ensure they don’t overcook. When they are ready, cool on the trays for 10 minutes before removing them to a cooling rack. Once cold, dust over with icing sugar.

Lastly, pop those feet-up, arm yourself with a cookie and take yourself on a journey to Utterly-Buttery Lemon Cookie wonderland!