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Citrus Sugar Cookies

  • yield: Makes 40 3-inch cookies

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Ingredients

  • 4 cups all-purpose flour (spooned and leveled), plus more for working
  • 1 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup sugar, plus more for decorating (optional)
  • 1 large egg plus 1 large egg white, lightly beaten
  • 2 teaspoons finely grated lemon zest
  • Royal Icing, and desired decorations, such as colored sugars

Cook's Note

You can sprinkle the cookies with sugar before baking or decorate with icing and sugar after baking. To make ornaments, poke holes with a straw before baking.

Directions

  1. Step 1

    In a food processor, combine flour, baking powder, and salt; pulse to mix. Add butter and pulse until mixture resembles coarse crumbs. Add sugar, eggs, and lemon zest and process until mixture resembles wet sand.

  2. Step 2

    Turn mixture out onto a lightly floured surface; knead several times until dough comes together. Divide into 3 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet, up to 2 weeks. Thaw until pliable before using.)

  3. Step 3

    Preheat oven to 375 degrees, with racks in middle and lower thirds. Working with 1 dough sheet at a time, peel off parchment (save for baking). With lightly floured cutters, cut dough into desired shapes and arrange, 1 inch apart, on two parchment-lined rimmed baking sheets (reroll scraps, if desired). Sprinkle with sugar, if desired. Refrigerate 15 minutes.

  4. Step 4

    Bake until cookies are set but still pale, 7 to 9 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely. Using a spoon, frost cookies with icing; decorate with sugar, if desired.

Source
Everyday Food, December 2009

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Reviews (3)

  • pollianna 10 Dec, 2011

    There is a typo in this recipe. It should say 1 3/4 cups sugar. These are great cookies.

  • coastalcook 10 Jul, 2011

    These were pretty bad cookies. The dough was dry and not sweet enough. When I baked them, the edges did brown, but they just got very hard and didn't have nearly enough flavor. Very bland. I will not make again.

  • melissalamode 13 Dec, 2010

    Wonderful recipe! it was a great crowd pleaser. Tender, moist and one of my favorites.