Wednesday, October 21, 2009

Lemon Sugar Cookies

2 cups sugar
1 cup softened butter
Zest of one lemon
1/4 cup fresh lemon juice
2 eggs
3 1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tarter
Granulated sugar to roll dough in

  •  In large bowl, combine sugar, butter, lemon zest, lemon juice, and eggs. Blend until smooth.
  • Stir in combined remaining ingredients; blend well.
  • Chill 1 hour.
  • Preheat oven to 325°.
  • Grease cookie sheets.
  • Shape dough into 1-inch balls; roll in sugar and place on greased cookie sheets (I like to line sheets with Parchment instead).
  • Bake 13 to 15 minutes or until lightly golden edges. (Cookies will be soft in center.)
  • Cool slightly, remove from cookie sheet onto racks to cool completely.
Serve plain or make a glaze out of
  • 2 1/2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon softened butter
Stir together and drizzle over the top of the cookies. If glaze is too thick, you can add a bit of water to thin it out.

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