Ingredients
The following ingredients have 4 Servings
- 8 tablespoons unsalted butter
- ¾ cup granulated sugar
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 3 large fresh eggs
- 4 tablespoons whole milk
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (or extract)
Instruction
- Preheat oven to 350° F. Line a large baking sheet with parchment paper, and lightly flour a clean cutting board or work surface.
- In the bowl of a standmixer, add the butter, and sugar. Cream until light and fluffy.
- Whisk the flour, salt, and baking powder; set aside. Add the eggs, extracts, and milk and mix until combined.
- Turn down the mixer speed and slowly add the dry ingredients into the wet ingredients. The dough should form a ball on the paddle. If it is too dry add 1 tablespoon of additional milk. If it is overly stick add one tablespoon of flour until it is workable.
- Remove the dough from the stand mixer and knead on the floured workspace. The dough should be the consistency of play dough.
- I used a tablespoon-sized cookie scoop to scoop out tablespoon-sized balls.
- On the floured work space, roll on dough with the palms of your hand to create a 5 inch "snake". Bring together the ends to form a ring. Place cookies 1 inch apart of the baking sheet.
- These cookies bake for 18-20 minutes to get toasty deep golden-brown bottoms and tan golden-brown top surfaces. *See images
- Cool cookies for ten minutes before removing and baking the next batch. Repeat the process until all cookies are done.
- Cooled cookies can be stored in an airtight container for up to 2 weeks time.