I went with a doubleheader of lemon treats today.  These are lemon cookies with lemon frosting.  Simple and puffy and tangy/sweet. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   I used 1 cup of bread flour and 1 1/2 cups all purpose flour, but you can use entirely AP flour if you want.   Also form doughs into high mounds and chill a few hours before baking.

• Ingredients list
• 1/2 cup butter, softened
• 1/2 cup crisco (i used butter flavor)
• 3/4 cup sugar
• 1/4 cup brown sugar, firmly packed into measuring cup
• 2 eggs
• 2 tbs lemon juice
• 11/2 tsp lemon extract
• 3.4 oz instant lemon pudding mix
• 1 cup bread flour
• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, lemon juice and extract.  Blend in dry ingredients.   Scoop out 1/4 cups of dough and form tall cylinders.  Chill in fridge in a covered container for a few hours.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and stagger cookies on sheet.  

Bake 11 to 13 minutes, no longer.  Cool completely.

• Ingredients list
• 1/2 cup butter, softened
• 3 cups powdered sugar
• 2 tbs lemon juice

Directions – in a bowl, blend ingredients.  Frost cookies. 

Store in covered container.