Giant Lemon Sugar Cookies
1-1/2 cups granulated sugar (first amount)
2-2/3 Tbsp lemon zest (1st amount)
1 cup butter, softened
2 large eggs
1 tsp vanilla
1 Tbsp lemon juice
2-3/4 cups all-purpose flour
1/4 tsp salt
2 tsp cream of tartar
1 tsp baking soda
Sift together, flour, salt, cream of tartar and baking soda; set aside.
Cream together butter and sugar. Add eggs one at a time. Add vanilla, lemon
juice and lemon zest.
Add flour mixture, one cup at a time, blending well after each addition,
until all the flour is incorporated.
Refrigerate dough for one hour
Preheat oven to 350º
Lemon Sugar 1/2 cup granulated sugar 1 tsp lemon zest
Mix together thoroughly with a fork, at last minute, otherwise sugar will
get lumpy.
Scoop cookie batter into a level 1 Tbsp measuring spoon; roll dough with
your hands into a round ball; roll in Lemon-Sugar.
Place dough on lightly greased cookie sheet and press down lightly with the
bottom of a glass (I used the bottom of a metal 1-cup measuring cup) to
about 1/4" thick.
For a thinner cookie flatten again with the back of a fork until cookies are
about 1/8" thick. Repeat.
Bake at 350º 10-12 minutes, (I baked them 2/3 up in the oven). (don’t
overcook)
Cool on paper-lined cake rack.
Makes about 4 dozen thin cookies about 3" in diameter