Lemon Sugar Cookies & Citrus Secrects

Yields about 50 cookies
Bake at 375 for 10-12 minutes
These are great rolled in crystal sugar, sprinkles or rainbow nonpareils.

This makes a big batch, perhaps more than you need at one time. Scoop them all out, roll in the sugar or coating of choice, and place on a large waxed paper or parchment-lined counter. To freeze, place on a sheet pan and freeze until solid, then place in freezer bags. When you want fresh cookies, defrost completely and bake as needed.

½ pound butter
1 ½ cups sugar
2 tablespoons lemon zest
1 ½ -2 tablespoons lemon juice
1 egg
¾ teaspoon salt
¾ teaspoon baking soda
2½ cups all purpose flour
decorating sugar of various colors-optional

Preheat oven to 375°.

Combine the salt, baking soda, and flour, reserve.

Chop the butter into small pieces and combine in a mixer with the sugar. Using the paddle attachment, beat until light and fluffy. Add the zest, juice and egg.
Mix well.

Add ½ of the flour and mix on low speed, but do over mix. Add the remaining flour and just mix until it’s combined. Do not add more flour. It’s a soft dough.

Using a scoop, portion a ball about 1-½ inches in diameter, and roll in decorating sugar or the garnish of your choice. Bake on a silpat or parchment lined cookie sheet about 10-12 minutes until set and the cookie edges are slightly golden but the centers moist and tender. Cool on the pan 5 minutes then move to a rack until cooled completely. Bet you can’t eat just one!

Cindy’s Citrus Secrets

~Grate the zest of any citrus (lemon is most common) with your micro plane grater. Mix it with a bit of salt and voila you have citrus salt. Add some pepper and it’s great on steaks or chicken breasts for a simple bright flavor enhancement.

~I love to prepare a platter of sliced oranges, preferably several different varieties from navel to cara cara to mandarin and blood orange, then sprinkle with some slivered, toasted almonds or toasted pine nuts and a sprinkle of your favorite fresh herb. Add salt and freshly ground pepper and a drizzle of good extra virgin olive oil-bingo you have a beautiful winter salad. My Mom made a butter lettuce salad topped with avocados and grapefruit, it’s a wonderful combination.

~It’s easy to use lemon juice or lime juice in a vinaigrette. Mix together one part juice to three parts extra virgin olive oil or your favorite salad oil. Another combination is adding a spoonful of Dijon mustard to the citrus juice and substitute cream or yogurt for the oil. Mix well.

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