Lemon Cream Butter Cookies

These Lemon Cream Butter Cookies are a delightful treat that perfectly balances traditional buttery flavors with a refreshing citrus twist. The combination of lemon oil and lemon peel provides a bright and zesty aroma, while the creamy texture melts in your mouth. Ideal for a sweet snack or dessert, these cookies are easy to make and sure to impress. They are not only delicious but also free from any allergens like nuts or gluten, making them suitable for a variety of dietary needs.

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup corn syrup
• 1/4 cup heavy cream
• 1 teaspoon lemon oil
• 1 tablespoon lemon peel, finely grated
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add in the corn syrup, heavy cream, lemon oil, and lemon peel. Mix until well combined.
4. Gradually add the flour and salt, mixing until a soft dough forms.
5. Scoop tablespoon-sized balls of dough and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
6. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
7. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.