Flour (unbleached) 2 cups
Baking powder teaspoon
Lemons (large) 2 or 3 numbers
Softened butter cup
Sugar (granulated) cup + 2 tablespoons
Sugar (powdered) cup
Vanilla extract teaspoon
Method of Preparation
Take a waxed paper sheet, add flour, baking powder and salt and stir together well. From 2 or 3 lemons, grate 1 tablespoon of zest and squeeze 2 tablespoons of juice. Add butter, cup granulated sugar and powdered sugar to a large bowl attached with mixer and beat at medium speed till you get a creamy mixture.
Add vanilla, lemon zest and juice and beat until well blended. After reducing the speed of the mixer to low, add flour mixture and continue beating to get a well combine mixture. Make two parts of the dough.
After shaping each half portion of dough into 6 inch long log, wrap them in waxed paper separately and refrigerate overnight. Heat the oven and bring it to 350F. Take out one log of dough from the refrigerator and into slices of inch thickness. Place all the slices with 1 spacing over ungreased large cookie sheet.
Use the remaining 2 tablespoons of granulated sugar for sprinkling lightly over the slices. Bake for 12 minutes or until the edges turn to light brown in colour. Allow to cool on cookie sheets itself for some time.
Later remove using a wide spatula and transfer to wired racks for complete cooling. Repeat the same cooking process for the remaining part of the dough and sugar.