A soft and tender lightly flavored lemon cookie frosted with vanilla butter cream – yum!
- 1/2 cup margarine, softened
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 2 whole eggs, room temperature
- 1/3 cup lemon juice, about 3 lemons
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 3 cups all-purpose flour
- 2 Tablespoons butter, softened
- 1 teaspoon clear vanilla extract
- 2 cups powdered sugar
- 1-2 drops milk
Line 4 cookie sheets with parchment paper. Preheat oven to 375 degrees.
In a large bowl, cream together butter, margarine, eggs, sugar, and lemon juice. Add cream of tartar, baking soda, and salt; mix thoroughly. Add flour one cup at a time mixing well between each addition.
Drop by spoonful on prepared cookie sheets about 2 inches apart. Bake for 6 minutes, or until cookie is a light golden color. Remove from oven an allow to cool before transferring to a cooling rack.
Frost when completely cool.
In a large bowl, add softened butter and vanilla; mix thoroughly. Add powdered sugar 1 cup at a time. Use a drop or two of milk to get frosting to your desired consistency while mixing. Beat until smooth and creamy.