Giant Lemon Sugar Cookies

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These wonderfully chewy cookies have a light lemon flavor from both the juice and zest. The sanding sugar on top adds sparkle and a bit of crunch. —Michael Vyskocil, Glen Rock, Pennsylvania

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Ingredients

  • 1 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 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

Preparation

Step 1

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.


Nutritional Facts: 1 cookie equals 340 calories, 14 g fat (8 g saturated fat), 65 mg cholesterol, 147 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2014

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