6 oz. Regeneratively Raised Butter

1 1/3 cups Sugar

1/2 teaspoon Vanilla Extract

1/4 teaspoon Pink Himalayan Salt

2 Tablespoons of Organic Milk or Almond Milk

The Zest of 1 1/2 Organic! Lemons

The Juice of 1/4 of said Lemon

2 cups All-Purpose Flour

Slightly more than 1 teaspoon Baking Soda

Slightly less than 1 teaspoon baking powder

Shredded coconut

• In a large bowl (or KitchenAide Mixer) stir EB Butter, Sugar, Salt, and Vanilla (on low).

• Once combined, stir in Milk, Lemon Zest, and Lemon Juice.

• Preheat oven to 375.

• Stir in Flour.

• Once combined, stir in Baking Soda and Baking Powder.

• Spoon out into 1/2 balls onto a Parchment covered cookie sheet.

• Optional, for Coconut lovers like me: Roll in shredded Coconut before baking!

• I don't believe in timers, but the cookies are done when the edges begin to golden, or when the coconut starts to look toasty. It's most likely between 8-12 minutes depending on your oven.

• Remove and let cool on wire racks.

Easy peezy Lemon squeezy, or whatever the kids are saying. Enjoy!