Citrus Cookies

Name: Citrus Cookies
Yield: Makes 6 dozen
Ingredients: 2 cups all-purpose flour; 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

Thanks to a cookie cutter, these sugar cookies not only taste citrusy but look it, too.

Yield: Makes 6 dozen

Photography: Laurie Frankel

Source: Martha Stewart Living, April

Ingredients

2 cups all-purpose flour
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

Directions

Whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, zest, and flour mixture. Divide dough in half; wrap in plastic. Freeze until firm, 20 minutes.
Preheat oven to 325 degrees. Unwrap 1 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 cookies to parchment-lined baking sheets. Roll out scraps; cut out circles. Repeat with remaining dough.
Lightly press 1 end of a clean 1 1/2-inch spool onto surface of each cookie. Refrigerate dough on sheets 10 minutes.
Sprinkle sanding sugar into imprint on cookies; brush off excess. Bake until golden, about 14 minutes. Cool on sheets on wire racks.