Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: about 2 dozen cookies
Ingredients
- 1 3/4 c all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp lemon zest
- 8 Tbsp (1 stick) unsalted butter, room temperature
- 1 c granulated sugar
- 2 large eggs, room temperature
- 2 drops lemon extract
- 1/2 c powdered sugar (for rolling)
Preheat oven to 350 degrees F, and line two baking sheets with parchment paper or silicone baking mat. Set aside.
In a large mixing bowl of a stand mixer, cream together butter and sugar until light and fluffy. That takes awhile, so meanwhile, as that creams, in a separate medium mixing bowl, whisk together flour and baking powder. Add zest and whisk it in (the lemon zest smells so summery, does it not? I could fill my whole house with that wondrous aroma...)
In the mixer add eggs, one at a time and mix well, then add lemon extract. Mix again. With mixer on low speed, combine dry ingredients with the moist, only until just combined. Roll the dough into balls and coat in confectioners sugar by pushing the dough in little circles through the powdered sugar. Place powdery dough balls on the baking sheets, leaving about 2 inches of space between them. Bake those cookies for 12 to 14 minutes (be patient! I know they smell good, but you'll be happier if you refrain from eating them while scorching hot) , or until puffed and bottoms just golden brown.
Cool on sheet for 2 minutes, then transfer onto a cooling rack....Okay, now you can eat one... or two... or three....
recipe found on http://www.crunchycreamysweet.com
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