1 1/2 cups (225 g) unbleached all-purpose flour

1/2 tsp baking powder

1/2 cup (115 g) unsalted butter, softened

1 cup (210 g) sugar

2 lemons, zest finely grated

1 egg

2 tbsp (30 ml) lemon juice

With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper.

In a bowl, combine the flour and baking powder.

In a large bowl, cream the butter, sugar and zest with an electric mixer. Add the egg and beat until smooth. Stir in the dry ingredients alternately with the lemon juice.

Shape the dough into balls, using about 1 tbsp of dough for each cookie. Space them evenly on the prepared sheets.

Bake for 10 to 12 minutes or until the cookie edges just begin to brown. Let cool completely on the baking sheets. The lemon cookies will keep for 2 weeks in an airtight container at room temperature.

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