to save it for later.Old-Fashioned Sugar Cookies
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar.
This recipe comes from Martha Stewart Cookies. For more pictures and directions, please visit my foodblog at
http://foodiewife-kitchen.blogspot.com/2009/08/martha-stewarts-old-fashioned-sugar.html
Ingredients
| 3 | cups all-purpose flour |
| 1 | teaspoon baking soda |
| ¼ | teaspoon salt |
| 1¾ | cups granulated sugar |
| ¼ | cup packed light-brown sugar |
| 1 | tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice |
| 1 | cup unsalted butter, (2 sticks), softened |
| 2 | large eggs |
| Sanding sugar, for sprinkling |
Directions
Preheat oven to 350 degrees.
Sift flour, baking soda, and salt into a bowl; set aside.
Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds.
Add butter; mix until pale and fluffy, about 1 minute.
Mix in eggs, 1 at a time, and then the lemon juice.
Reduce speed; gradually add flour mixture, and mix until just combined.
Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets.
Flatten cookies slightly with a spatula.
Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
Bake cookies until golden, about 15 minutes.
Let cool on sheets on wire racks for 5 minutes.
Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
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