Lemon Butter Cookies

These are the perfect cut-out cookie for when you are short on time and don’t want to wait for the dough to chill…these are ready to go as soon as you make the dough!


1 cup butter, softened
1 teaspoon lemon zest
1 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt

3 cups powdered sugar
2 Tablespoons meringue powder
1/4 cup cold water
Food color

To make the cookies, preheat the oven to 325 degrees.  Beat butter and zest at medium speed with a heavy-duty electric stand mixer until creamy.  Gradually add sugar, beating well.  Combine flour and salt; gradually add to butter mixture, beating until blended.  Shape dough into a disc.  Roll dough to a 1/8″ thickness on a lightly floured surface.  Cut with a 2″ or 3″ cookie cutter and place on parchment lined cookie sheet.  Bake at 325 degrees for 12-14 minutes or until lightly browned.  Cook on baking sheets 5 minutes and transfer to wire racks to cool completely.  Decorate with icing.  To make the icing, beat the powdered sugar, meringue powder, and cold water at high speed of an electric mixture using whisk attachment until glossy and stiff peaks form.  Tint icing with food color and beat until blended.  Use immediately.

Yield:  2 dozen cookies

Recipe from Southern Living Magazine