1⁄2 cup of butter, room temperature1 and 1⁄2 cups of sugar, divided4 large eggs, room temperature1 lemon, zest only4 cups of all-purpose flour1 tablespoon of baking powder1 dash of salt
Preparation
This recipe makes about 48 cookies.
Preheat the oven to 350°F.
Mix the butter with 1 cup of the sugar on medium high-speed for 1 minute.
Beat in the eggs (one at a time), blending well after each one, until the mixture is fluffy and pale yellow (about 3 minutes) and stir in the lemon zest.
In a medium bowl, whisk together the flour, baking powder and salt to combine.
Fold the flour into the butter mixture using a spatula and mix well.
Gently knead the dough in the bowl for about 5 minutes.
Place the remaining 1/2 cup of sugar in a shallow dish.
Using a small cookie scoop, shape pieces of dough into balls, then roll in the sugar.
Place the cookies on a parchment lined or lightly greased cookie sheet, 2 inches apart.
Flatten the cookies gently using the tines of a fork or make the horizontal lines.
Bake for 18 to 20 minutes, or until they turn a light golden colour.
Cool on the cookie trays for about 10 minutes, then transfer to a cooling rack.
Note: I like to rotate the cookie trays from top to bottom, halfway through the cooking process.