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!