I love lemon. Lemon flavored anything really. Lemon chicken - lemon dessert - just lemon. There’s something about the tartness I find irresistible.
I am also a huge fan of sugar cookies. I like the simplicity. The no frills of the cookie.
This recipe is the perfect combination of the two things.
The lemon rind gives the cookies little streaks of yellow ribbon. The rind also packs in the lemon flavor.
I left the dough in the refrigerator overnight to chill. Not only does this make the dough easier to work with, it also allows the lemon to permeate the dough completely.
Using a moist towel to flatten the cookies was a lot easier than it seems. I tucked the unused towel portion into the glass. This made the method easy to do, without excess towel hanging everywhere.
The recipe does not make a large amount of cookies, only about two dozen. That’s probably a good thing - less cookies means I don’t eat as many!
LEMON SUGAR COOKIES
2 1/4 Cups Sifted Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Butter
1/4 Cup Shortening
3/4 Cup Sugar
1 Egg
1 Teaspoon Lemon Juice
1/2 Teaspoon Grated Lemon Rind
Sift flour with baking powder and salt three times. Cream butter and shortening until soft and smooth. Add sugar. Add egg and beat vigorously until fluffy. Stir in lemon juice and rind. Add flour in portions, stirring until smooth. Cover with wax paper. Chill for 1 hour. Shape into small walnut size balls. Place 2 1/2 inches apart on baking sheets. Cover a flat bottomed glass with a clean white cloth wrung out with cold water. Press cooked out flat. Bake in a 400 degree oven for 6 to 8 minutes.
Comments