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The Lemon Bowl
Art Print
Etienne, Suzanne
Buy at AllPosters.com
Lemon Cooler Cookies
Bon Appetit March 1988
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 1/2 tablespoons grated lemon zest
1 egg yolk
1 teaspoon lemon extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour
Granulated sugar
Powdered sugar
Preheat oven to 375 degrees F. Using electric mixer, cream butter in
medium bowl until light. Gradually add 1/2 cup sugar and beat until
fluffy, stopping
occasionally to scrape down sides of bowl. Beat in
the lemon zest, yolk, extract and salt. Add
flour and beat just until
blended (if dough is very stiff, beat with wooden spoon). Roll
dough
by tablespoonfuls into balls. Set dough balls on ungreased heavy
baking sheets,
spacing 3 inches apart. Dip bottom of
2 1/2-inch-round
glass into sugar. Press down onto 1
dough ball, flattening into 1/4-inch-
thick round. Repeat with the remaining dough balls. Bake
until cookie
edges
begin to brown, about 10 minutes. Transfer cookies to racks and
cool.
Sift powdered sugar over tops. (Can be prepared 3 days ahead.
Store at
room
temperature in airtight container.)
Makes about 3 1/2 dozen.
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Index - Cookie Recipe Archives
Recipe Archives Index
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