Crunchy Christmas Lemon Butter Cookies

     Several things I've learned about myself while baking Christmas goodies for the family this year. One is that my forte as an artist is not the art of cookie decorating. It's lots of fun but a bit tricky with a big learning curve. The other is that when I am baking I always make a huge mess in the kitchen. You can see for yourself from the photo below. I always think I'll clean the mess while whatever I'm baking is in the oven. Tom walks into the kitchen and just shakes his head. It does get cleaned up but the process is really messy. I usually take up the entire kitchen too - so forget about coming in and getting a snack or drink of water. The next thing is I get really focused so don't expect an in depth conversation while I'm in the baking process. Next year I'll probably forego the iced cookies and go for other choices. MERRY CHRISTMAS to all of our Google+ friends across the world. It's been so much fun interchanging recipes and conversations with all of you.

Makes:                     13 angels, 13 trees and 13                   stars (they each are different sizes)
Prep Time:              15 minutes + 2 hours in                    the fridge
Cooking Time:        9-8-10 minutes



INGREDIENTS:
3 C all purpose flour
3/4 C baking powder
1/4 t salt
1 C unsalted butter
1 C sugar
1 egg, beaten
1 T milk
2 t lemon extract
zest of 1 lemon
extra flour for rolling out the cookies

PREPARATION:
1. Sift together the flour, baking powder and salt. Set aside.
2. Place the softened butter and sugar in bowl of electric mixer and beat until light and smooth.
3. Add egg, milk, lemon juice and zest and beat to combine all ingredients.
4. On low speed, add the flour mixture and beat until combined.
5. Divide the dough into two balls, wrap in waxed paper then refrigerate for 2 hours.
6. Preheat oven to 375 degrees F.
7. Sprinkle surface of the area with flour where you will roll out the dough then roll out the dough with a rolling pin until it is 1/4" thick. To prevent the dough from sticking, make sure the surface area as well as your rolling pin are well floured. Cut dough into desired shapes and placed on an ungreased cookie sheet or on a silicone baking sheet. (Baking sheet goes on top of a cookie sheet.)
8. Bake 8-10 minutes until cookies are beginning to turn brown around the edges. Rotate the cookie sheet halfway through the cooking process. When done, remove from oven and allow to start cooling for about 2 minutes then remove to a wire rack to cool completely.

Bon appetit.
Anita and Tom Morgan