Ingredients
- 2 cups unbleached all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/4 teaspoons grated lemon peel
- 1 1/4 teaspoons grated tangerine peel or orange peel
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 1 large egg
Preparation
Step 1
Sift flour, baking and salt into medium bowl.
Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light.
Add ½ cup sugar and ¼ cup powdered sugar and beat until fluffy.
Beat in egg.
Add dry ingredients.
Using spoon, stir until mixture forms dough (dough will be soft).
Divide dough into thirds.
Gather each third into ball; flatten into disk.
Wrap each disk in plastic and refrigerate until firm (about 4 hours).
Can be prepared 2 days ahead. Keep refrigerated.
Let soften slightly if necessary before rolling out.
Preheat oven to 350.
Generously flour work surface and rolling pin.
Place 1 dough disk on work surface (keep other 2 refrigerated).
Roll out to 1/4 inch thickness, then use assorted cookie cutters dipped in flour to cut out cookies.
Bake until brown on edges, about 15 minutes.