Testing limits...

I still have lessons to learn when it comes to my allergies to lemons. Like... don't eat it. It was our turn to bring snack for Youth Group and Bronwyn was all about lemon cookies. This recipe - is an absolute winner. I did not zest or juice the lemons - she did that for me. I did mix them up and bake them and tried a very tiny one made from extra dough. Oh heavenly. Soft, pillowy, lemony. SO GOOD! On the night of Youth Group - I ate one before we left. Left my purse - and meds - at home and off we went. For a good part of the evening I couldn't feel my mouth or upper lip. So yeah... they made me promise not to do that again. Not the forgetting my purse part - the eating a lemon cookie. So now the leftovers sit - on my counter - wishing to be eaten by me and knowing... I shouldn't. I promise to let my family enjoy them and stay far far away.

Lemon Cookie Recipe
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar
3 Tbsp lemon zest
2 Tbsp fresh lemon juice
1 large egg
3 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
¼ cup sugar, for rolling cookies

In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.
Add in the lemon juice and egg, beat again to combine.
Gradually add in the flour, baking soda and salt, mixing by hand with a spatula until combined.
Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.
Remove the dough from the fridge. Pre-heat the oven to 350ºF. Place 1/4 cup sugar in a bowl for rolling the cookies.
Use a cookie scoop to form balls, rolling each ball into the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet. Bake for 11-13 minutes or until the edges have a faint golden color.
Allow the cookies to cool on the baking sheet for 5 minutes, then move to a cooling rack to cool completely.