Citrus Sugar Cookies

These are tea cookies. Next time I would make them 3x larger!  I found they were nicer sandwiched between a sharp jam, then baked.  Freeezes well.

LEMON SUGAR COOKIES  (2009)

(This recipe gets 7 stars *******light and crisp on outside and soft on inside….lovely hint of lemon. However, I used orange this time. )

2 cups butter                             2 tsp grated lemon peel
4 cups powdered sugar           6 ½ cups flour
4 eggs                                         1 tsp baking soda
3 tbsp lemon juice                    Pinch of coarse salt
3 tbsp ½ and ½ cream             Raw sugar for sprinkling

1.Cream butter, and sugar. Add eggs, one at a time (Otherwise they do not mix well.)

2.Beat in lemon juice, cream and peel.

3.Combine flour, baking soda and salt, gradually add to creamed mixture.

4.Cover and refrigerate for about 2 hours, or dough will be soft and gloopy. ( You do not want gloopy….butter needs to become solid in the dough)

5.On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with  cookie cutters dipped in flour.

6.Place 1 inch apart on baking sheets…..use Silpat liners or parchment….do not grease the pans.

7.Sprinkle cookies with coarse raw sugar.

Bake at 350 degrees for 8-10 minutes till browned lightly.  Cool on wire racks.

***You can also roll dough into logs and freeze till later.

 Cut in circles, spread dough with jam, top with another circle and bake at 350 about 10 minutes. Sprinkle with powdered sugar when cooled.

   Looks lovely.