Thursday, July 14, 2016

Giant Lemon Sugar Cookies

I discovered this recipe on the Taste of Home site.  The cookies are lightly flavored from both lemon juice and lemon zest.  I did roll my cookie in the coarse sugar vs. brushing the tops with coarse sugar.  I might be tempted to up the lemon presence a bit and double the recipe ( as is it only makes 12-14 cookies) the next time I whip these up.

Giant Lemon Sugar Cookies

1 cup unsalted butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 large eggs  
1-1/2 teaspoons grated lemon peel
2 tablespoons lemon juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cream of tartar
4 teaspoons coarse sugar

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Beat in lemon peel and juice. In another bowl, whisk flour, baking soda, salt and cream of tartar; gradually beat into creamed mixture. 

Shape 1/4 cupfuls of dough into balls. Place 6 in. apart on greased baking sheets. Flatten to 3/4-in. thickness with bottom of a measuring cup. Lightly brush tops with water; sprinkle with coarse sugar. 

Bake 12-15 minutes or until light brown. Remove from pans to wire racks to cool completely. Store in airtight containers.        

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