Ingredients
1 cup butter, softened2 cups sugar2 large eggs, room temperature2 teaspoons grated lemon zest2 teaspoons lemon extract4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 cup buttermilk
Preparation
Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours.
Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.
