Lemon Cooler Cookies
A double-dose of lemon zing, a great lemon cookie for Chrismas or any time of the year.
Yield
24 servingsPrep
10 minCook
10 minReady
25 min
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 ½ | tablespoons |
lemon zest
grated |
|
| 1 | large |
egg yolks
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| ¼ | teaspoon |
salt
|
|
| 2 ½ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 23 | ml |
lemon zest
grated |
|
| 1 | each |
egg yolks
|
|
| 5 | ml |
lemon extract
|
*
|
| 1.3 | ml |
salt
|
|
| 591 | ml |
all-purpose flour
|
|
Directions
Preheat oven to 375℉ (190℃).
Using an electric mixer, cream butter in a medium bowl until light.
Gradually add ½ cup sugar and beat until fluffy, stopping occasionally to scrape down the sides of the bowl.
Beat in lemon peel, yolk, extract, and salt.
Add flour and beat until just blended (if the dough is very stiff, beat with a wooden spoon).
Roll dough by tablespoonfuls into balls. Set dough balls on ungreased heavy baking sheets, spacing 3 inches apart.
Dip the bottom of 2½ inch round glass into sugar.
Press down into one dough ball, flattening into ¼ inch thick round.
Repeat with remaining dough balls.
Bake until cookie edges begin to brown, about 10 minutes.
Transfer cookies to racks and cool. Sift powdered sugar over the tops.
