Ingredients For Lemon Sugar Cookies
(Any type of citrus can be substituted)
1/2 pound (2 sticks) butter, softened
3/4 cup superfine sugar
1 egg yolk, lightly beaten
2 tsp fresh Meyer Lemon juice
2 1/2 cups all-purpose flour
finely grated rind of 1 Meyer Lemon
Put the butter and sugar and mix well with a rubber spatula or wooden spoon. Then add the egg yolk and juice and beat in. Sift the flour and salt into the bowl and stir until combined. Add the lemon rind and combine once more.
Divide the dough into 2 disks and wrap in plastic wrap. Place in refrigerator to chill until firm, about 30 min to an hour.
Preheat oven to 375F degrees. Line baking trays with parchment paper. Unwrap the dough, roll to 1/8 inch thick and use a chef’s knife to make straight cuts. (A pasty wheel dragged my dough to skewed it, find out what works best for you. If the dough becomes too warm or soft to be transferred to the baking tray, return dough in the refrigerator to chill, 5-10 minutes.
Bake for 6-7 minutes, or until edges turn light brown. Transfer to wire racks to cool.
To frost the cookies, use royal icing thinned with a little water. Letters were written using edible markers.
Alternate to Meyer Lemons
There’s a difference between regular lemons and Meyer lemons; Meyers are slightly sweeter than their regular counterparts. So, if you have a recipe that calls for Meyer lemon juice and you can’t find Meyer lemons, what are you to do? Simple: just substitute equal parts regular lemon juice and orange juic