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Fashioned Sugar cookies




Source of Recipe


Martha Stewart


Recipe Introduction



These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar


List of Ingredients




Makes about 20 (3 1/2-inch) cookies

* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 3/4 cups granulated sugar
* 1/4 cup packed light-brown sugar
* 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
* 1 cup unsalted butter, (2 sticks), softened
* 2 large eggs
* Sanding sugar, for sprinkling

Directions

1. Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
2. Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.



Recipe