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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 15 |
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A nice cookie for Spring! Makes 6 dozen cookies. Store airtight up to 1 week. Ingredients:
2 cups all-purpose flour, plus more for dusting |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
8 tablespoons unsalted butter, softened |
1 cup granulated sugar |
1 large egg |
1 tablespoon freshly grated lemon zest |
colored sanding sugar, for decorating |
Directions:
1. Whisk together flour, baking powder, and salt.
2. Beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
3. Beat in egg, zest, and flour mixture.
4. Divide dough in half; wrap in plastic- Freeze until firm, 20 minutes.
5. Preheat oven to 325 degrees.
6. Unwrap 1 half on a lightly floured surface- Let stand 10 minutes.
7. Roll out to 1/4 inch thick.
8. Cut out circles with a 2-inch round cookie cutter.
9. Transfer cookies to parchment-lined baking sheets.
10. Roll out scraps; cut out circles- Repeat with remaining dough.
11. Lightly press 1 end of a clean 1 1/2-inch spool onto surface of each cookie.
12. Refrigerate dough on sheets 10 minutes.
13. Sprinkle sanding sugar into imprint on cookies; brush off excess.
14. Bake until golden, about 14 minutes- Cool on sheets on wire racks.
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