Lemon Butter Cookies

Wait. Do you see what I see? Does this recipe have the word butter in it?

Why yes dearest ones, it does. This recipe has butter, and not a small amount. Well, fake butter. But it's still a big deal. I mean in the past cookies on here had substitutions such as applesauce and splenda. But these bad boys don't need that.

Life has been stressful due to the combination of studying for the MCAT, conducting research, and worrying about applying to medical schools. The best way to blow off steam is to fire up the oven and turn on the kitchen aid. Oh how beautiful is the sound of the mixer at full speed. It sings a sweet sweet siren song to me.

Lemon Butter Cookies

 Ingredients
1/2 cup of I Can't Believe It's Not Butter, or similar, at room temperature
3/4 cup of powdered sugar
3 tbsp of lemon zest
1 tsp vanilla extract
2 cups of cake flour
1 tbsp cornstarch
1/4 tsp baking powder
pinch of salt
3 tbsp 2% milk, or any milk

Directions

1. Beat the room temp. butter with the sugar until smooth.
2. Add in the zest and vanilla and beat again until smooth.
3. Add in the flour, cornstarch, powder and salt slowly. It is better to sift in the dry ingredients.
4. Add the milk and mix until just incorporated.
5. Form the dough into a nice log, and place in the fridge for at least 2 hours.
6. Preheat oven to 350 and prepare a baking sheet.
7. Cut the log into nice 1/4 inch pieces.
• Mine were a little thicker and came out super soft.
• If you want a crunchier cookie, cut thinner.
8. Bake for 9-12 minutes.
9. Allow to cool, go ham.

Nutritional Information (Makes about 3 dozen cookies, one serving is one cookie)

Calories 54, Fat 1.9g, Cholesterol 0mg, Sodium 37mg, Carbohydrates 8.4g, Dietary Fiber 0.2g, Sugars 0.1g, Protein 0.7g