1 cup butter - room temperature
1 cup granulated sugar
1 large egg - room temperature
1 Tbsp Vanilla Bean Paste
1 Tbsp Cream
1 tsp Lor-ann's Lemon Emulsion
Zest of medium lemon (finely zested - with a Microplane - don't get the pith!)
Juice of that same lemon (after zesting) - should be about 2 Tbsp
3 cups All Purpose Flour - unbleached preferred
1/4 tsp. baking powder (may use up to 1 tsp of baking powder if you want a higher rise)
In bowl of a stand mixer, cream together butter and sugar until well mixed.
Add egg and mix until incorporated.
Add vanilla bean paste, cream, lemon emulsion, zest, and juice of lemon. Mix until smooth.
Measure flour and add baking powder to flour, stirring to combine throughout.
Add 1/2 of flour mixture to mixture in bowl and mix on low setting of stand mixer.
Add the rest of the flour after all incorporated, again on low.
Stop and scrape all the way to the bottom, pulse again.
Re-check for crumblies on the bottom of the bowl and scrape up into dough with a spatula.
Pulse again to fully incorporate all dry ingredients. Don't over mix.
Divide dough in half, pat into a fat pancake shape, and wrap each half in plastic wrap.
Chill in refrigerator for at least an hour.
Bake in a preheated 350 degree oven until the bottom edge of the cookies are just barely starting to turn a light brown.
That can take anywhere between 10 and 18 minutes, depending on the size of the cookie and the particular pan I'm using.
Remove when done and place pan on a cooling rack.
Rest for at least 15 minutes.
Remove from cookie sheet onto a cooling rack until completely cooled.
Decorate as desired!