Lemon Shortbread Cookies
- 1 stick (4 ounces) butter, softened
- 1cup firmly packed dark brown sugar
- 2 teaspoons lemon zest
- 1/2 teaspoon lemon extract
- 1/4 teaspoon vanilla extract
- 1 cup flour
- 1/4 teaspoon salt
Preheat oven to 325 degrees F.
Beat Butter and brown sugar until light and fluffy. Beat in lemon zest, lemon extract, and vanilla.
Add flour and salt to butter-sugar mixture and blend well.
With a rolling pin on a lightly floured surface, roll out dough 1/4-inch thick. Cut out cookies using a 2-inch round cutter and place 2 inches apart on ungreased cookie sheets.
Bake 20-25 minutes until cookies are pale golden, not brown. Let stand 2 minutes. Remove to a rack and let cool completely.