Ingredients
Units
Scale
- 1/2 cup butter, room temperature
- 1/4 cup all vegetable butter flavored shortening
- 1 cup sugar
- Zest of 1 large lemon (save lemon for juice in frosting)
- 1 large egg
- 1 large egg white
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 2 1/2 cups cake flour
- 2 tsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- frosting:
- 1/2 cup butter, room temperature
- 3 cups powdered sugar
- 1/2 tsp lemon extract
- juice from 1 lemon
- 1 Tbsp milk
- yellow food coloring or yellow sprinkles, optional
Instructions
- In the bowl of beat together butter, shortening, sugar and lemon zest with an electric stand mixer, medium speed until fluffy.
- Add in egg and mix until blended.
- Then add egg white, lemon extract and vanilla extract and mix until combined. Add the cake flour, cornstarch, baking powder and salt. Blend in just until combined.
- Place dough in an airtight container and refrigerate 2 hours.
- Preheat oven to 375 degrees during the last 10 minutes of refrigeration.
- Scoop out an even 1/4 cup of dough at a time and roll into a ball.
- Place dough ball on a lightly floured surface, sprinkle top lightly with flour.
- Light press to dough down with your hand, flattening it slightly.
- Then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2″ thick and 2 2/3″ – 2 3/4 ” in diameter.
- Place six cookies on a cookie sheet. Bake in 375 degree oven 9 – 11 minutes, just until edges begin to get golden.
- Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool. Cool completely then frost with Lemon Frosting.
- For the lemon frosting:
- Combine butter, powdered sugar, lemon extract, and lemon juice in a large mixing bowl, using an electric mixer, whip until frosting is smooth and fluffy.
- Mix in food coloring if desired. Frost cookies with frosting and sprinkle cookies with yellow sprinkles if desired. Makes 12 cookies.
