This Cookie Recipe was submitted by Rosey Miller, Rosey is a wonderful cook and I am thrilled that she is allowing us to feature some of her wonderful recipes. Thank You Rosey.

Lemon Sugar Cookies

1/2 Cup Unsalted Butter, (room temp)

3/4 Cup Superfine sugar

1 Lg. Egg Yolk

Zest of 1 Lemon (finely grated)

1 Tbsp. Pure Lemon extract

3/4 Cup unbleached, All Purpose Flour

1/4 tsp. Salt

Pre-heat oven 350 F

Lightly grease 2 Baking sheets.

Cream butter and sugar until light and fluffy. Add egg yolk, zest, and extract. Mix well.

Add flour and salt, blend until dry ingredients are moistened, scrape down sides of bowl as need and blend to form a smooth thick batter.

Drop by heaping teaspoons at least 2 inches apart, onto prepared baking sheets. Bake until cookies are very lightly colored around the edges. 12 to 15 minutes.

Allow cookies to cool for 5 minutes before tranfering to wire rack to cool completely.

Serve with seasonal berries if desired.

Yield: Approximatly 2 doz cookies.