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Nov 4, 2009

Lemon Slice-and-Bakes

1 cup (2 sticks) butter
1/2 cup granulated sugar
2 cups cake flour
Finely grated rind of 3 lemons
Powdered sugar

In a large bowl, beat the butter well. Add the sugar gradually. Beat well. Add the flour, 1/2 cup at a time. Mix well after each addition. Add the rind and mix well. Divide the dough in half. Roll into logs about 1 1/2 inches in diameter. Roll each log in the powdered sugar. Wrap in waxed paper and chill until firm. If baking later, freeze the shaped dough. Defrost slightly before baking. Preheat the oven to 300 F. Slice the dough to 1/4 inch thick. Place on ungreased cooking sheets. Bake for 30 minutes or until the edges are golden. Transfer to a wire rack to cool. Store in an airtight continer in the refrigerator for up to a week or freeze up to a month. Makes 3 dozen.