Zesty Lemon Sugar Cookies

Lemon Zest Sugar

1               tablespoon         fresh lemon zest, finely zested, packed

1/2             cup                            turbinado cane sugar

Cookies

1               recipe                     your favorite sugar cookie recipe

1               teaspoon              lemon extract

1               tablespoon         fresh lemon zest, finely zested, packed

                                                      yellow food coloring (optional)

Place sugar in a small bowl. Add the lemon zest and stir to thoroughly combine. Set aside.

Prepare the sugar cookie dough adding the zest and extract when creaming the sugar and margarine/butter together. Refrigerate the dough for 30 minutes to allow the flavors to blend and until stiff enough to roll.

Preheat oven to 350° F. Line 2 or 3 cookie sheets with parchment paper or silicone mats and set aside.

Roll dough on a lightly floured surface 1/4 inch thick (I actually put measuring guides on my rolling pin). Cut out cookies using your favorite round cookie cutter, and place on the cookie sheet. Sprinkle the top of the cookies with Lemon Zest Sugar. Bake for 10 to 12 minutes according to recipe directions.

Notes:

1.  I recommend thoroughly washing the lemons with a fruit wash and then making sure they are completely dry before zesting for best results.

2.  To make the zesting easier, zest at a 45° angle.

3.  The dough and sugar can be made in advance and stored in the refrigerator up to a week if tightly sealed.  Store the sugar in an airtight container for best results.

4.  You can use a small amount of yellow food coloring (or a color to match the citrus flavor of your cookies).  I left them more natural in the photo.

5.  You can use the Lemon Zest Sugar in other recipes and to your tea for lemony sweetness.

This recipe appeared as part of a review on the Edgeware Better Zester.  Click here to read more.