2 tbsp fresh lemon juice
2 tbsp fresh lemon zest
2 cups / 4 sticks very soft butter (leave outside overnight)
4 cups self-rising flour
1 cup Sugar
Preheat oven to 350 F.
Line a baking sheet with liner
Whip Lemon juice, zest, sugar and butter till creamy
Add flour and make dough. Wrap dough in 2 cylindrical rolls and wrap in plastic wrap. Refrigerate for 1 hour.
Using the chilled dough cut out 1/2 inch rounds with knife or cookie cutter.
Place on baking sheet and bake for 11 – 13 minutes. Watch the color and keep it light cream.
Remove sheet and cool for 5 minutes, place cookies on wire rack to cool some more. I was able to just place them directly on my serving platter.