Lock, Shock, and Barrel Lemon Cookies

by Mary-Catherine Mellon


Though Christmas has now come and gone, holiday cookies will live in my house for weeks to come. These Lemon Sugar Cookies, also passed down by my Swedish great grandmother, are so thin and elegant (though of course, I added my own spooky flair by flooding them and decorating them with fondant to bring to life Halloween's finest trick-or-treaters, Lock, Shock and Barrel!).

Lemon Sugar Cookies

3 c. sifted all-purpose flour
2 t. baking powder
1/2 t. salt
3/4 c. butter
3/4 c. sugar
1 egg
1/2 c. sour cream
1/2 t. vanilla
1/2 t. lemon extract

Sift together all dry ingredients into one bowl.  In another bowl cream butter and sugar until light and fluffy; add egg and mix well; stir in sour cream, vanilla and lemon extracts.  Chill dough before rolling out 1/16" thick; use cookie cutters to cut shapes and place on baking sheets.  Place in a preheated 350 degree oven for approximately 10 minutes until lightly browned around the edges.

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