LEMON BURST COOKIES

Line a cookie sheet with parchment paper or a non-stick liner. In a stand mixer fitted with the flat beater, on medium speed, beat butter and about ¾ cup of the cookie mix for 1 minute or until creamy, occasionally scraping the bowl with a rubber spatula. Add egg and mix until incorporated. Reduce speed to low and gradually add the rest of the cookie mix and beat until the dough wipes the bowl clean, and starts to form a ball, occasionally scraping down bowl. Turn out dough onto a lightly floured surface and finish mixing until smooth and incorporated (if necessary). Roll heaping tablespoons of cookie dough into balls and place on prepared cookie sheet. You can leave as is for a softer, thicker cookie or flatten the cookies with your hand or the bottom of a glass for a crisper, flatter cookie. The more you flatten the crispier they will be. Refrigerate for at least 1 hour or up to 24 hours before baking.

When ready to bake, preheat oven to 350°F. Bake for 12-15 minutes, or until edges are lightly browned. Remove from cookie sheet and cool completely on a wire rack. Makes about 18 cookies.