Lemon Coolers

Ingredients:

1 cup (2 sticks) butter, room temperature

1 egg

2 Tablespoons  lemon juice (I used the juice from ½ a large lemon)

1 teaspoon vanilla

3 Tablespoons lemon zest, divided (I used the zest from two large lemons)

2 cups powdered sugar, divided

2 cups all purpose flour

Directions:  Preheat oven to 350 degrees F. In a large, shallow bowl, mix together 1 ½ cups powdered sugar and 2 Tablespoons lemon zest (it helps to rub the zest right into the sugar with your clean fingertips). Set aside. With an electric mixer, beat butter in large bowl until light and fluffy. Beat in the egg, then beat in lemon juice, vanilla,  1 tablespoon lemon zest,  ½ cup powdered sugar and all the flour.  Stir until fully incorporated. Chill dough for 30 minutes. Roll dough into 1 inch balls and place 1 inch apart on parchment lined baking sheets. Slightly flatten the balls into disks with your fingers or the bottom of a glass that has been sprayed with cooking spray.  Bake for 16-18 minutes, turning pans around halfway through,  until bottoms start to turn golden. Let cool for 5 minutes and then roll balls in the powdered sugar/lemon zest combo. Let rest another 10 minutes and then roll in sugar/zest again and store in an airtight container.