Instructions

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a large bowl, beat the softened butter on medium speed with a hand or stand mixer until light and fluffy, about 1–2 minutes.
• Reduce the mixer to low speed and add the powdered sugar and lemon zest. Mix until well incorporated, stopping to scrape down the sides of the bowl as needed.
• With the mixer still on low, gradually add the all-purpose flour and mix until combined.
• Add the milk and lemon extract and mix on low until a shaggy dough forms, about 1 minute.
• Turn the dough out onto a lightly floured surface, gently bring it together if needed, form it into a disk, wrap in plastic wrap, and refrigerate for 15 minutes to firm.
• On a lightly floured surface, roll the chilled dough to 1/4-inch thickness. If the dough softens while working, chill it for 5–10 minutes before continuing.
• Use a cookie cutter to cut out shapes and transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. (Using a round cutter as in the original produced about 10 cookies.)
• Place the baking sheets in the freezer for 10 minutes to chill the dough and help prevent spreading.
• Bake the chilled cookies at 350°F for 12–14 minutes, or until the edges are golden brown.
• Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
• Store cooled cookies in a plastic container at room temperature for up to 3 days.