A slice-and-bake cookie with a lemony tang.
Ingredients
2 cups unbleached all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large lemon
3/4 cup butter, softened
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Directions
- On a sheet of waxed paper, stir together flour, baking powder and salt. From lemon, grate 1 tablespoon of zest and squeeze 2 tablespoons juice. In large bowl, with mixer at medium speed, beat butter, 1/2 cup granulated sugar and powdered sugar until creamy. Beat in vanilla, lemon zest and juice until blended. Reduce speed to low and beat in flour mixture just until combined. Divide dough in half. Shape each half into 6-inch-long log. Wrap each log in waxed paper and refrigerate dough for several hours or overnight. Preheat oven to 350°F. Keeping remaining log refrigerated, cut 1 log into scant 1/4-inch-thick slices. Place slices, 1-1/2 inches apart, on ungreased large cookie sheet. Sprinkle lightly with some of remaining 2 tablespoons granulated sugar. Bake 12 minutes or until lightly browned at edges. Cool on cookie sheet on wire rack 2 minutes. With wide spatula, transfer to wire rack to cool completely. Repeat with remaining dough and sugar.
Notes
- Photo courtesy of Susan, who added the pretty yellow sprinkles to hers! Get them at your local baking supply store (please buy local!) or at Amazon here.