I love the taste of Lemon. These cookies are far simpler to make than Lemon Meringue Pie and you still get that zesty Lemon flavour. I found this recipe in my trusty old Company’s Coming Cookie Cookbook, page 136. Good thing I know the basics of cookie-making because the page with the directions is long gone.

1/2 cup Butter, at room temperature
1/4 cup Sugar
1/2 cup Brown Sugar
1 Egg, lightly beaten
1 Tablespoon grated Lemon Rind
2 Tablespoons Lemon Juice

1 1/2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Sugar, for rolling cookies in

Preheat oven to 375F.
Line cookie sheets with parchment paper.

In mixing bowl cream together butter, sugar and brown sugar.
Add egg, lemon rind, lemon juice and continue beating for 2 minutes.
Stir in flour, baking powder, baking soda and salt.
Using a small Pampered Chef #2 scoop, scoop out cookie dough, roll between your hands to form a ball; roll in sugar.
Place 2″ apart on cookie sheet.
Bake in preheated oven for 6 – 8 minutes.
Remove from oven, allow to set on cookie sheet for a few minutes before transferring to wire rack to cool completely.

Makes about 3 Dozen Cookies

Chocolate Cookie Dough
1 cup Butter
1 cup Sugar
1 large Egg, slightly beaten
1 teaspoon Vanilla
3 Tablespoons Cocoa
2 1/2 cups Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt

Buttercream Filling
1/2 cup Butter, at room temperature
2 cups Icing Sugar
Splash of Vanilla
Milk, to right consistency, about 1 – 1 1/2 Tablespoons

In mixing bowl, cream butter and sugar together.
Beat in egg, vanilla and cocoa.
Add remaining ingredients and mix well.
Turn out onto a lightly floured surface and shape into rolls, 2 inches in diameter.
Wrap in waxed paper or cling wrap.
Chill overnight, or longer; may also be frozen.
*If you are in a super hurry to make these, wrap and place in freezer for 30 – 40 minutes.
To bake, preheat oven to 375F.
Slice thinly and place on a parchment paper lined cookie sheet.
Bake in preheated oven for 5 – 8 minutes.
Let set on cookie sheet for 2 minutes before transferring to wire rack to cool completely.
While cookies are cooling, prepare
Buttercream Filling:
Cream butter in mixing bowl.
Add icing sugar in 3 additions, stirring well after each addition.
Stir in vanilla and 1 Tablespoon of milk; increase mixer speed and beat well.
Add a lil more milk, 1 teaspoon at a time, beating well after each addition until you get the consistency you are looking for.

To construct each cookie, pipe a dollop of Buttercream filling onto half of the cookies, top side facing down.
Top with a second cookie, top side up and apply a lil pressure to squish cookie down onto the filling but not allowing the filling to ooze over the sides of the cookie.

Makes about 4 Dozen Cookies