A really simple recipe for lemon butter cookies made with spelt flour. Perfect for Christmas, Easter or as anytime treat.
Add butter, icing sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sugar is incorporated, then turn the mixer to medium-high and beat until light and fluffy, about 2 minutes.
Divide the dough into 2 pieces and set each piece on a length of plastic wrap. Fold the plastic wrap over the sticky dough, and use your hands to form it into a cylinder (like a sausage) about 4 cm in circumference (don’t worry if it isn’t perfect)! Chill the dough until completely firm, at least 2 hours or overnight.
When you are ready to bake, preheat oven to 350°F / 175°C and line two baking sheets with parchment paper.
Set the pans on cooling racks and cool for a 2-3 minutes, then using a sifter dust both sides of the warm cookies with icing sugar.
Let the cookies cool completely, then store at room temperature in an airtight container.