A powerful pure lemon oil; a few drops will add delightful lemon flavor to a wide range of foods. Note: Due to the world wide shortage of lemons the price has significantly changed.

Butter Cookies With Citrus Oil

1 cup unsalted butter, softened
1 1/2 cups sifted confectioners' sugar
2 large egg yolks
1 teaspoon vanilla extract
2 teaspoons Boyajian Lemon* Oil
1 3/4 cups all-purpose flour
1/4 teaspoon salt

Combine sifted flour and salt, set aside. In large bowl combine butter and sifted confectioners' sugar. Beat with electric mixer until light and fluffy. Beat in egg yolks one at a time, add vanilla and Boyajian Lemon Oil and mix thoroughly. Add flour mixture and beat until well blended. Divide dough into 3 equal parts. Shape each part into a roll on waxed paper. Wrap and refrigerate at least 4 hours.
Preheat oven to 350 degrees. Cut dough into 1/4-inch slices. Place 1 inch apart on ungreased baking sheet. Bake 10 - 12 minutes. Cool slightly on baking sheet, then transfer cookies to cooling rack.
Yield: 5 dozen *Boyajian Lime or Orange Oil can be substituted for Lemon Oil

Lemon Pound Cake

3 tsp Boyajian Pure Lemon Oil
11/2 cups unsalted butter
1 cup sour cream
3 cups sifted flour
1/4 tsp baking soda
1/4 tsp salt
21/2 cups sugar
6 eggs (beat well)

Preheat oven to 300. In a large bowl, cream butter and sugar. Blend in the beaten eggs and Boyajian Lemon Oil. Add sour cream, flour, baking soda and salt. Mix at medium speed for 2 minutes. Bake in well greased bundt or tube pan for 11/2 hours or until a toothpick inserted into the middle comes out clean. Cool pan on wire rack for 30 minutes before unmolding.