Lemon Cooler Cookies

By sandy_h

From one of Mom's recipe cards

Ingredients

• 1 1 1 cup unsalted butter, room temperature
• 1 1 1 cup unsalted butter, room temperature
• 1 1 1 cup unsalted butter, room temperature
• 1/2 1/2 1/2 cup sugar
• 1/2 1/2 1/2 cup sugar
• 1/2 1/2 1/2 cup sugar
• 1 1/2 1 1/2 1/2 Tbsp grated lemon peel
• 1 1/2 1 1/2 1/2 Tbsp grated lemon peel
• 1 1/2 1 1/2 1/2 Tbsp grated lemon peel
• 1 1 1 egg yolk
• 1 1 1 egg yolk
• 1 1 1 egg yolk
• 1 1 1 tsp lemon extract
• 1 1 1 tsp lemon extract
• 1 1 1 tsp lemon extract
• 1/4 1/4 1/4 tsp salt
• 1/4 1/4 1/4 tsp salt
• 1/4 1/4 1/4 tsp salt
• 2 1/2 2 1/2 1/2 cups flour
• 2 1/2 2 1/2 1/2 cups flour
• 2 1/2 2 1/2 1/2 cups flour
• Sugar
• Sugar
• Sugar
• Powdered sugar
• Powdered sugar
• Powdered sugar

Preparation

Step 1

Preheat oven to 375.

Using electric mixer, cream butter in a medium bowl until light. Gradually add the sugar and beat until fluffy, stopping occasionally to scrape down sides of bowl. Beat in lemon peel, yolk, extract, and salt.

Add flour and beat just until blended (if dough is very stiff, beat with a wooden spoon).

Roll dough by tablespoonfuls into balls. Set dough balls on ungreased heavy baking sheets, spacing 3 inches apart.

Dip bottom of 2 1/2" round glass into sugar. Press down onto 1 dough ball, flattening into 1/4" thick round.

Repeat with remaining dough balls. Bake until cookie edges begin to brown, about 10 minutes.

Transfer cookies to racks and cool. Sift powdered sugar over tops. (Can be prepared 3 days ahead. Store at room temperature in airtight container.)