5 STAR TIPMy chewy cookies have a light lemon flavor from the juice and zest. The sanding of sugar on top adds sparkle and crunch.
—MICHAEL VYSKOCIL GLEN ROCK, PA
PREP: 25 MIN. • BAKE: 15 MIN./BATCH • MAKES: 14 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
1. 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.
2. 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.
3. Bake 12-15 minutes or until light brown. Remove from pans to wire racks to cool completely. Store in airtight containers.
5 STAR TIP
When a recipe calls for lemon juice, you can use either fresh, frozen or bottled lemon juice in equal amounts. When lemons are in season or you have excess lemons on hand, juice them and freeze the juice in ice cube trays. Measure 1 or 2 tablespoons of juice into each compartment in your ice cube tray. When frozen, remove the lemon cubes and place them in resealable freezer bags.