Ingredients
1 cup unsalted butter , room temperature
1 cup icing sugar, plus more for dusting
2 tbsp lemon juice
lemon zest, from 2 lemons
1 tsp baking soda
¼ tsp salt
3 cups all-purpose flour
¼ cup lemon concentrate
Preparation
Sift the flour and baking soda together, then set aside.
Cream the sugar and butter together with a whisk.
Add the zests, lemon concentrate, and salt into your creamed butter mixture. Continue mixing.
Gradually fold the flour mixture into the mixture until everything is evenly incorporated.
Chill the dough for 1 hour in the refrigerator.
Preheat the oven to 350 degrees F, 30 minutes before baking the cookies.
Form 2½ ounce balls of cookie dough. Arrange them neatly onto the baking tray and slightly flatten each one.
Trim the dough to resemble crescent moon shapes, using a smaller ring cutter. Reserve any excess dough for future baking.
Bake the formed cookies at 350 degrees F for 10 to 12 minutes.
Once your cookies are baked, brush them with lemon concentrate and then sprinkle them with icing sugar. Serve with your favorite hot or cold drink, and enjoy!
