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Epicurious

Citrus Cookies

Recipe information

  • Yield

    Makes about 72

Ingredients

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon freshly grated lemon zest
Colored sanding sugar, for decorating

Preparation

  1. Step 1

    Whisk together the flour, baking powder, and salt. Beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg, zest, and flour mixture. Divide the dough in half; wrap in plastic. Freeze until firm, 20 minutes.

    Step 2

    Preheat the oven to 325°F. Unwrap one half on a lightly floured surface. Let stand 10 minutes. Roll out to 1/4 inch thick. Cut out circles with a 2-inch round cookie cutter. Transfer the cookies to parchment-lined baking sheets. Roll out the scraps; cut out circles. Repeat with the remaining dough.

    Step 3

    Lightly press one end of a clean 1 1/2-inch spool onto the surface of each cookie. Refrigerate the dough on the sheets 10 minutes.

    Step 4

    Sprinkle sanding sugar into the imprint on the cookies; brush off excess. Bake until golden, about 14 minutes. Cool on the sheets set on wire racks. Store airtight up to 1 week.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCookieDessertLemonCitrusFruitSnackNut FreeMake AheadBakingElectric MixerStand MixerCookbooks
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