Lemon Wedding Cake Cookies

Ingredients

• 1/2 cup unsalted butter, very soft
• 1/2 cup trans free margarine
• 2/3 cup powdered sugar
• 2 tablespoons grated lemon zest
• 1 tsp fresh lemon juice
• 2 cups white whole wheat flour or all purpose flour

Allergens: Milk, Wheat

Method

1. Cream butter, margarine and sugar until smooth. Add zest, juice and flour; scrape the bowl and mix until the dough is smooth and forms a ball. Do not overmix.
2. Roll the dough into a 2 inch log and refrigerate until ready to bake. You can bake the whole batch or just a dozen at a time.
3. To bake: cut the log into 1/2 slices, roll into balls and bake at 350 for 15-18 minutes or until golden brown on the bottom.
4. Immediately roll the cookies into powdered sugar using a slotted spoon. Set on a plate and allow to cool; keep wrapped at room temperature.