Pardon the stupid picture, I couldn’t resist!

Simple, easy lemon cookies, sandy style, no eggs. Makes about 5 dozen small cookies. Or just eat the raw dough, it’s so good…

You need: 350 degree, preheated oven and parchment lined baking sheets.

1 pound (yes) of butter, room temp

1 and 1/2 cups brown sugar, not packed

4 cups of flour, I use King Arthur

pinch of salt

1 tsp baking powder

and here’s the flavor maker, use 2 tsps or more of Boyajian Pure Lemon Oil. I got mine at our local health food store but it’s available on Amazon. Comes in 5 ounce bottles and goes a long way.

Mix the butter and sugar till well blended and a bit fluffy, add salt, flour and lemon oil, mix well. The dough will be very soft but not sticky.

Use 2 teaspoons, one to pick out a bit of dough about 1 inch around, the other to scrape the dough onto the baking sheets. I carefully rolled the dough bits into balls with my hands and very slightly flatted them. You can also roll them in turbinado sugar or sanding sugar. But we like them better not so sweet.

Or chill the dough and roll out for cut-out cookies.

They spread a little bit so don’t crowd them.

Bake for 15 to 20 minutes, till a bit brown around the edges. If you bake them too little, they’re cooked but fall apart. If you let them go till they’re really brown, well, they’re okay if you like really brown cookies. Medium is about right.

These are great dunkers in cold milk. They don’t quickly get soggy and fall in your glass.

Now about the Lemon Oil…I haven’t tried yet but probably vanilla would work, too.

Better for you than store bought junk, even with all that butter. I had 3 with breakfast, yummmmmm!