Lemony Sugar Cookies

This week, I thouht we would go with something sweet.

Lemony Sugar Cookies

Makes 40 cookies

1 stick of butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon lemon extract
2 teaspoons grated lemon peel
1 tablespoon milk
1 1/4 cups all purpose flour
1/8 teaspoon salt
1/4 teaspoon baking powder

Preheat the oven to 350 degrees F. Beat the butter in a large bowl on medium speed until fluffy, about 1 minute.

Gradually add the sugar to the bowl: beat until well mixed, about 1 minute. Add the egg, lemon extract, lemon peel, and milk. Beat until smooth.

Combine flour, salt, and bakig powder in a small bowl. Add to sugar mixture and beat until smooth, about 2 minutes.

Drop teaspoonfuls of dough 1 inch apart on ungreased cookie sheets. Bake untillightly browned, about 10 minutes

Source: Easy Everyday Cooking Recipe Cards

Notes from the Hare

If you don't have any lemon extract, you can use an extra tespoon of grated lemon peel in it's place.

Once you have the dough prepared, you can wrap in tightly in plastic wrap and refridgerate for up to 48 hours before baking.

When I make these, I usually tell people that they are "Lemon Cookies with Sugar" because I don't taste enough of the sugar to say they are sugar cookies. This might just be me, though.

You could make these with orange peel and extract insted of lemon. Or any citrus fruit for that matter, I imagine. I may have to track down some key limes one day just to make Key Lime Sugar Cookies...