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Description
A tasty basic sugar cookie dough, kid tested through three generations of the Ewer family. Sturdy enough for decorating, these lemon-flavored cookies have a crisp, light taste.
Try Lemon Sugar Cookies rolled and cut into frosted Christmas shapes, or just flattened with a glass and sprinkled with sugar.
Ingredients
| 3 | Cup | flour, all-purpose |
| 1 | Teaspoon | baking powder |
| 1⁄2 | Teaspoon | salt |
| 1 | Cup | butter, unsalted |
| 1 1⁄2 | Cup | sugar, granulated |
| 2 | eggs | |
| 1 | Teaspoon | lemon extract |
Instructions
Mix flour, baking powder and salt. In a medium-sized saucepan, melt butter and margarine over moderate heat. Stir in granulated sugar; remove from heat and let cool 15 minutes. Beat in eggs and lemon extract.
Add flour mixture, one-fourth at a time, mixing well after each addition. Wrap dough and refrigerate 1 to 2 hours, or overnight.
Heat oven to 375 degrees F. Divide dough in half. On a floured board or pastry cloth or between two layers of waxed paper roll one piece of dough 1/8" thick. Cut with assorted cookie cutters. Place cookies two inches apart on ungreased baking sheets.
Decorate with icing or colored sugar if desired. Repeat with remaining dough.
Bake 8 to 10 minutes, until edges are lightly browned. Cool on wire racks.
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Summary
| Yield | |
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| Source | Jean Michaels, Redbook, 1978 |
| Prep time | 30 minutes |
