This recipe is lemon divine and scrumptious! Just 10 minutes to bake. I made a drizzle of a lemon glaze for the top. Just be sure to chill the cookie dough for a minimum of three hours. You can bake right after making the dough but the chilling gives the dough better texture and flavor. Just scoop, roll into a ball then flatten the ball to a disc. Bake at 350° for 10 minutes, being careful not to overcook the dough. Also, during making the cookie dough, the lemon extract can be overpowering, so use just a drop or two and substitute the rest of the lemon extract with 1 tablespoon of buttermilk. There is something about the buttermilk and dash of salt that enhances the lemon flavor. *You cannot substitute the cornstarch in this recipe.
