These Lemon Sugar Cookies from Lemons and Zest have quickly become Paul's new favorite, and he requests them on a regular basis. As I write this post, I've just finished baking a double batch and tucking them into the freezer (minus product sampling of course).
Cast of Characters: softened butter, flour, sugar, brown sugar, vanilla, an egg (yes, I'm a rebel), baking soda, baking powder, and salt.
My zester disappeared, but we found this one at the grocery store, and it works better than the one I had!
Put together your dry ingredients, then set aside cream your butter and sugars in a separate bowl.
Add the lemon zest, vanilla, and eggs.
I did use a whole egg instead of just the yolk, and I did use the full amount of flour, plus 2 TB for high altitude (Wyoming). Definitely chill the dough, it makes it MUCH easier to work with.
Roll the dough into balls, and roll the balls in the sugar before you lay them on the cookie sheet.
Beautiful!
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