Sugar cookies have always been among my favorite cookie. I used to have a cat that absolutely loved them too. Crazy, I know.
I really enjoyed the citrus in this recipe. It is amazing how a small amount of rind can permeate the cookies.
They really do have a great citrus flavor.
The cookies come out very thin. And they don’t really expand all that much while baking.
The recipe makes between two and three dozen cookies, depending on the size of your cutter. I used a 2 inch cutter, so had three.
The dough is quite soft too. Even after chilling. . .
This made them a little tricky to roll. You will definitely need some additional flour to roll with.
So if you like a crisp cookie, this recipe will provide it!
SUGAR COOKIES
1/2 Cup Butter
1 Cup Sugar
1 Egg
1/2 Teaspoon Vanilla
2 Teaspoons Grated Lemon Rind
1/4 Teaspoon Salt
1 1/2 Teaspoons Baking Powder
2 Cups Sifted Flour
1/4 Cup Milk
Cream butter and sugar thoroughly. Add egg, vanilla, and lemon rind. Beat until light and fluffy. Sift dry ingredients. Add alternately with milk to creamed mixture. Divide dough in half. Chill 1 hour. Roll out half on a floured board to 1/4 inch thick. Cut into bars and place on a greased baking sheet. Bake in a 350 degree oven for 12 to 15 minutes. Repeat with remaining dough.
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