Lemon and Clove Cookies

I found a version of these cookies in the Chez Panisse Cookbook by Alice Waters. I am always amazed by her ability to take the simplest ingredients and combine them to create something that is a perfect blend of each ingredient. 


While they are lovely just as they are, I did add a bit more lemon zest, and I dust them with a little powdered sugar when they are still warm from the oven


½ lb of Butter softened
2 Tbsp Lemon zest
1 tsp Vanilla extract
¼ tsp of ground Cloves
2 1/3 cups of AP Flour
¾ cups of White Sugar
1 Egg, beaten
Pinch of Salt
Powdered Sugar for dusting

Sift the dry ingredients together. Cream the butter until whipped and then add the rest of the wet ingredients and then incorporate the dry little by little.

Once it forms a dough, remove the dough from the mixer and split into two equal halves. Roll each half out into a 2 inch roll, wrap in plastic wrap and then put into the refrigerator for 2-12 hours.
Hint: If you find the dough to be tacky, just sprinkle a bit of powdered sugar on your counter and continue rolling it out.
When ready to cook, preheat the over to 350, and then cut into ½ inch thick cookies an bake for 10 minutes, or until the bottoms are golden brown. After removing from the oven, give them a light dusting of sifted powdered sugar.

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