- 1 cup (2 sticks) Challenge European Style Butter
- 1 cup sugar
- 1 Tablespoon light corn syrup
- 1 egg
- 1 Tablespoon finely chopped or grated lemon zest
- 2 Tablespoons lemon juice
- 3 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
1Preheat oven to 375°F.
2Cream butter and sugar until light and fluffy. Beat in corn syrup and egg. Beat in lemon zest and juice. Whisk together flour, salt, and baking soda. Stir flour mixture into creamed butter mixture and blend well.
3Scoop up dough into rounded 1-inch diameter portions and place 2-inches apart on ungreased cookie sheet. Bake 12 minutes or until lightly brown.
4Transfer cookies to a wire rack and let cool. Store in an airtight container.
!For lemon zest use only the thin yellow peel, not the bitter white pith beneath.