Here's a really easy one, and it makes big cookies
Soft Lemon Iced Cookies
1 stick butter, room temp
1/2 c. sugar
2 c. flour
1 Tbsp baking powder
1½ Tbsp FRESH lemon juice
Grating from that same lemon
Mix 2 c. powdered sugar (MUST be without lumps!)
and ¼ c. fresh lemon juice together. Let sit for a few
minutes so it sets up a bit before you ice the cookies.
Preheat oven to 375.
Cream together butter & sugar. Add eggs & mix.
While mixer is going, slowly add flour & baking powder.
When well mixed, add lemon juice and rind.
Use a small ice cream scoop to scoop out batter into
make 2 Tbsp sized dollops. Roll each into a nice ball and
place on an ungreased cookie sheet. (They should be around
2-3" apart.) Bake 15 minutes, till just golden.
Place cookies on a rack, or tin foil till cool. Frost with icing.
This recipe only makes just over a dozen, so there's no
long commitment to eating them
But, if you want to freeze them, do so without the icing.