2tablespoonsfinely grated lemon zest or dried lemon peel
In electric mixer, cream together butter, granulated sugar and eggs well. Stir in buttermilk, lemon juice and lemon peel.
In separate bowl, whisk together flour, baking soda and salt. Mix into wet ingredients well. Chill dough in refrigerator for 1 hour.
Pre-heat oven to 400 degrees.
Drop dough by rounded tablespoonfuls onto prepared baking sheets (lined iwth parchment paper or sprayed lightly with cooking spray.)
Bake for 8-10 minutes or until set, but not brown. Baking time will vary oven to oven so start checking at 8 minutes!
Sift powdered sugar over the tops of warm cookies, remove to cooling rack to cool completely. Add additional powdered sugar to cooled cookies, if desired.
For the perfect pillowy, fluffy cookies, cookie dough should be chilled before baking to avoid spreading too much. These cookies do spread some, though. I usually bake nine cookies at a time on each cookie sheet or use large baking sheets for a dozen.Watch baking time carefully. Cookies will be done before they look done. The bottom edges will start turning a light golden brown and the tops will just be set, but the cookies will still look pale. Once you know how long your oven takes, you can set it for that exact time.