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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup bleached all-purpose flour
3/4 cups confectioner's sugar, divided
1 teaspoon finely grated lemon zest
1 stalk salted butter, softened enough to be pliable
1/2 teaspoon vanilla extract
Adjust oven rack to lower middle position and heat oven to 350.
Mix flour, 1/4 cup sugar, and lemon zest in a medium bowl. Add butter and vanilla; beat (or simply mix with hands) to form a smooth dough.
Drop dough by generous teaspoons onto a parchment or Silpat-lined cookie sheet; roll into balls. Bake until cookie bottoms are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool completely.
Place remaining sugar in a quart-size zipper-lock bag. Working a dozen at a time, drop cookies into sugar; shake to coat. Serve. (Can be stored in an airtight tin up to 1 week.)
Makes about 2 dozen.
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LEMON COOLERS
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup bleached all-purpose flour
3/4 cups confectioner's sugar, divided
1 teaspoon finely grated lemon zest
1 stalk salted butter, softened enough to be pliable
1/2 teaspoon vanilla extract
Adjust oven rack to lower middle position and heat oven to 350.
Mix flour, 1/4 cup sugar, and lemon zest in a medium bowl. Add butter and vanilla; beat (or simply mix with hands) to form a smooth dough.
Drop dough by generous teaspoons onto a parchment or Silpat-lined cookie sheet; roll into balls. Bake until cookie bottoms are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool completely.
Place remaining sugar in a quart-size zipper-lock bag. Working a dozen at a time, drop cookies into sugar; shake to coat. Serve. (Can be stored in an airtight tin up to 1 week.)
Makes about 2 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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