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Crisp Lemony Sugar Cookies




Source of Recipe


A version of a recipe found in Martha Stewart Living, April 2007


Recipe Introduction


These are really nice cookies. Very light and crisp, with a delicate lemon flavor. I made them for Easter – dyeing the dough pastel colors (adding dye to the wet mixture before adding the flour mixture) and cutting them into chicks, bunnies, flowers and eggs and then sprinkling with decorating sugars. They were very cute. I really loved the method of rolling out the cooky dough in between sheets of parchment paper. It didn’t require tons of extra flour (which always affects the flavor of the cookies), the dough chills so much more quickly and I got a much more uniform thickness.


List of Ingredients




1 1/2 c. flour
1/2 t. baking powder
1/4 t. salt
6 T. sweet butter
1/2 c. + 2 T. sugar
2 T. 10X sugar
1 vanilla bean, split, seeds scraped and reserved
Finely grated zest of 1/2 lemon
1 large egg


Recipe



Preheat oven to 375 degrees. Whisk together flour, baking powder and salt in a medium bowl; set aside.

Put butter, both sugars, vanilla seeds and zest into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches; mix until combined.

Roll out dough between 2 pieces of parchment paper to 1/8 inch thick. Refrigerate until firm, about 45 minutes (more like 30).

Remove top sheet of parchment paper. Cut out cookies in desired shapes. Reroll scraps and cut out. Space cookies 2 inches apart on parchment-lined cooky sheets. Bake until pale golden, 5 – 6 minutes. Transfer cookies to wire racks to cool.