Lemon Zest Sugar Cookies


This is a really versatile cookie recipe. For simple sugar cookies, follow recipe exactly, omitting lemon juice and zest. For iced lemon cookies, drizzle cookies with lemon icing

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
1 cup sugar
1 egg
3/4 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons

Lemon Icing, optional
1 1/4 cups confectioner's sugar
Juice from 2 lemons
1. In a medium bowl, combine flour, baking powder and salt; set aside. 2. Mix together the butter and sugar on medium speed until light and fluffy. Add egg and vanilla and mix until well incorporated. Reduce speed to low and add flour mixture alternately with lemon juice and zest until well mixed. Place dough in a bowl, cover with plastic wrap and refrigerate for 1 -2 hours. 3. Using a lightly floured rolling pin, roll some of the dough out until 1/2 - inch thick. Using a 3-inch cookie cutter, cut dough into circxles and place on a baking sheet lined with parchment paper. Roll out remaining dough. Cover cookies with plastic wrap and refrigerate for another 2 hours. 4. Preheat oven to 375 F. Bake cookies until edges are just lightly golden brown, about 8-10 minutes. Remove cookies from oven, cool 5 minutes on pan, then remove to cool on a wire rack. 5. In a small bowl, combine confectioner's sugar and lemon juice. Drizzle cookies with icing and allow to set, about 1 hour, before serving Makes approximate one dozen


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