Sugar Cookies {with lemon zest}

Our cousin Robin sent me this family recipe and photo of her sugar cookies with lemon zest.  She always makes them for Easter.  Yummy!
Sugar Cookies {with lemon zest}
1/2 C. Shortening
1 C. sugar
zest of 1 lemon
1 t. vanilla
1 egg
2 T. milk
2 C. flour
1 t. baking powder
1/2 t. salt
1/2 t. baking soda

Cream the shortening and sugar.  Add the egg, vanilla, zest and milk.  Mix in the dry ingredients. Chill for at least an hour. 

You can roll these out, but I prefer to roll them into small balls and place on parchment paper. I then use the bottom of a drinking glass (dipped in sugar) to gently press the balls down to a rustic circle—simple and easy to frost.  

Bake at 375 degrees for 4-6 minutes. The cookies will be pale and soft - let rest on the sheet for a few minutes before transferring to rack.

Robin's Note: I know you guys have done a TON of sugar cookies - but none of them looked like my family's go-to recipe.  I could have sworn my mom got it from someone in the family but I don't know the background. Anyways, these cookies are my favorites because they use lemon zest.  I always make these for Easter.  Sometimes I've added a little lemon juice to the icing (I just make simple butter, milk, powdered sugar, vanilla frosting).

Comments

  1. This makes for a softer sugar cookie which I am a fan of. If you want it harder/crispier cook it a little longer.

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