Lemon Poundcake Cookies Tangy (Print Version)

# Ingredients:

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 2 tablespoons lemon zest
06 - 2 tablespoons fresh lemon juice
07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon salt

# Instructions:

01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a large bowl, cream together butter and sugar until light and fluffy.
03 - Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Drop rounded tablespoons of dough onto the prepared baking sheet.
07 - Bake for 10-12 minutes, or until edges are lightly golden.
08 - Let cool on the baking sheet for a few minutes before transferring to a wire rack.

# Notes:

01 - For extra lemon flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.

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