As winter starts to fade away and we start to see dots of yellow🌾daffodils, thoughts of spring jump around my head. Picnics at the park, hikes in the mountains, planting flowers, Easter Dinner, and Ladies Tea. Gray days gone and sunshine filling our life! I like to pull out my spring recipes and this is one of my favorite for yummy cookies. When my son was younger we used to make them together, a spring treat. Instead of coarse sugar we would crush, to an almost powder consistency, sugar covered lemon drops. What yummy fun, I hope you will give these a try.
1 cup unsalted butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
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
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.
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.
Bake 12-15 minutes or until light brown. Remove from pans to wire racks to cool completely. Store in airtight containers. Yield: 14 cookies.
Kelli B 💻