This recipe reminds me of the summer lemonade stand we used to set up at the end of our driveway. Living in the country it never really got a lot of traffic, but we learned the classic childhood lesson of hard work and running your own business. I captured this by taking my dad’s melt-in-your-mouth sugar cookie recipe and adding lemon twist that I’m sure you’ll enjoy.
Ingredients
1 cup Confectioners Sugar
1 cup Granulated Sugar
1/2 lb Salted Butter
7 oz. Vegetable Oil
2 Extra Large Eggs
1 tsp Vanilla Extract
Zest of 2 Lemons
2 tbsp Lemon Juice
5 cups All-Purpose Flour
1 tsp Cream of Tarter
1 tsp Baking Soda
Icing:
1/4 cup Confectioners Sugar
1 tbsp Lemon Juice
Directions
Preheat oven to 375 degrees F. In a mixer combine butter, sugar, vanilla, milk, eggs, lemon zest and lemon juice and mix on medium-high for about 3-4 minutes. In a separate bowl sift together flour, baking soda, and cream of tartar. Reduce the mixer to low speed and slowly incorporate the flour mixture until just combined.
Scoop the dough into 1 inch balls and set on a parchment-lined baking sheet. Use a glass with a flat bottom and smear a little bit of butter on the bottom. Dip the glass in a dish of sugar and press down gently on each cookie re-coating your glass with sugar for each cookie. Bake the first sheet for 5-6 minutes on the lower rack then move to the top rack for an additional 5-6 minutes, placing the next sheet on the bottom rack. Cycle through until all are baked. Allow to cool on a baking rack and then ice each cookie.
The icing is made by simply mixing the confectioners sugar and lemon juice together. Add extra lemon juice if needed to get the right consistency. Set aside to allow the icing to fully setup and harden.
