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Lemon Moon Sugar Cookies

Source of Recipe


Portsmouth Herald






List of Ingredients



• 1 cup butter
  
• 3/4 cup confectioners' sugar
  
• 1 tsp pure lemon extract
  
• 3 tsp grated lemon zest
  
• 1/2 cup minced candied lemon peel, or crystallized ginger
  
• 2 cups all-purpose flour
  
• 1/4 tsp salt
  
• Confectioners' sugar, for dusting
  






Instructions



1. In a medium bowl, cream together butter, confectioners' sugar, lemon extract and lemon zest. Stir in candied lemon peel, flour and salt just until evenly blended.
   
   
2. On baking sheet, place large piece of plastic wrap; spoon dough on top of plastic wrap. Cover with another piece of plastic wrap and press out dough with a rolling pin until it is about 1/4-inch thick. Refrigerate for 1 hour.
   
   
3. Preheat oven to 350 degrees (F). Unwrap dough. Using a 1-1/2-inch crescent-shaped cutter, cut out cookies. Re-roll scraps and re-cut dough until all is used.
   
   
4. Set crescent sugar cookies on baking sheets and bake 8 to 9 minutes, until lightly browned on bottom. Transfer cookies to a cool, flat surface. Let cool completely.
   
   Sift confectioners' sugar over cookies.
   
   Makes 9 dozen cookies.