Ingredients:
6 Tbsp. of butter at room temp.
3/4 cups of granulated sugar
1 large egg
1/2 tsp. of almond extract
1/3 cup of Buttermilk
1 1/2 tsp. of sea salt
1/2 tsp. of baking Soda
2 tsp. of fresh lemon zest ( save lemon juice for glaze )
1 1/2 cups of all purpose flour
Glaze ingredients:
1 1/2 Tbsp. of Buttermilk
1-2 tsp. of fresh lemon juice
3/4 cup of powdered sugar
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Preparation:
In a small bowl, sift together the flour, and baking soda.
Whisk in the lemon zest and sea salt. Set aside.
In a large bowl, Cream the butter.
Add the granulated sugar and beat until light and fluffy ( 2-3 minutes).
Scrape down the sides of the bowl. Beginning and ending with the flour mixture, alternate beating in with the buttermilk.
Beat until well combined. The batter should be a nice shade of pale yellow. I had to put mine in the refrigerator for 30 minutes to make it stiff. But I was baking on a very humid day.
For each cookie, measure out 1 level teaspoon and place on the cookie sheet. Leave about 1 1/2 inches between cookies.
Bake 11-15 minutes or until they are slightly puffed and the edges are a light gold.
Remove from oven and cool for 1-2 minutes on a wire rack.
Glaze the cookies while they are still warm.
To make the glaze. Mix all the ingredients together until all the powdered sugar lumps are gone.
Add as little or as much lemon juice as you like.
If the glaze is too runny, add more sugar. Spread or drizzle over the warm cookies.
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