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Lemon-Scented Sugar Cookies

1 cup (2 sticks)unsalted butter
1 1/4 cupsconfectioners' sugar
1egg yolk
1large egg
2 teaspoonsvanilla extract
2 teaspoonsgrated lemon zest
2 1/2 cupsall-purpose flour
1 teaspoonbaking powder
1/2 teaspoonkosher salt
decorating sugar
Decorative Icing:
1 1/4 cupsconfectioners' sugar
1egg white
pinch of kosher salt
2 teaspoonswater, lemon juice or orange juice
food coloring
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Lemon-Scented Sugar Cookies - Equipment List

Vanilla
Zester
Mixing Bowls

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Lemon-Scented Sugar Cookies - Instructions

Tip: Use lemon juice in the icing for an extra infusion of flavor.

In the large bowl of an electric mixer, combine the butter and sugar and beat on medium speed until
light and fluffy. Beat in the egg yolk, and then the whole egg, vanilla and lemon zest.

In a medium bowl, sift together the flour, baking powder and salt. Add flour mixture to batter. Beat on
low just until combined.

Divide the dough in half. Flatten each portion into a disc, wrap tightly in plastic and chill for at
least 1 hour. (You can refrigerate the dough for up to 2 days or freeze for up to 1 month.)

Preheat oven to 350 degrees F.

Line baking sheet with baking liner or parchment paper. Turn dough out onto a lightly floured surface
and roll out to 1/8 inch thickness. Using cookie cutters, cut out cookies. Transfer cookies to baking
sheets, spacing them about 1/2 inch apart. Gather dough scraps, re-roll and cut out more cookies.

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Lemon-Scented Sugar Cookies - Instructions Continued

At this point, sprinkle cookies with decorating sugars. Bake cookies until golden brown around edges,
about 8 to 10 minutes. Transfer to wire racks to cool. If desired, decorate completely cooled cookies
with decorative icing.

Makes about 48 - 3 inch cookies

Decorative Icing
In a small bowl, combine sugar, egg white, salt and water or juice. Add food coloring to the icing,
stirring well to blend. Use the icing immediately. Keep bowl covered with plastic wrap or a damp cloth
while working.

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