1 c Unsalted butter; room temp.
1/2 c Sugar
1 1/2 tb Grated lemon peel
1 Egg yolk
1 ts Lemon extract
1/4 ts Salt
2 1/2 c Flour
Sugar
Powdered sugar
Preheat oven to 375 degrees. 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 lemon peel,
yolk, extract and salt. Add flour and beat just until blended (if dough is
very stiff, beat with a 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″-round
glass into sugar. Press down onto 1 dough ball, flattening into 1/4″ thick
round. Repeat with 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.)
From
Yields
42 Servings