They taste like a bite of sunshine, and are perfect on a Summer Day, with a cold iced tea. No fake lemon crap.
Lemon Burst Cookies
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup granulated white sugar
2 teaspoons vanilla extract
2 eggs
1/4 cup fresh lemon juice
1 Tablespoon lemon zest
yellow food coloring (optional, I did not use)
powdered sugar
In a medium bowl, combine flour, salt, baking powder and baking soda.
In an electric mixer combine butter and sugar and beat until light and fluffy, about 5 minutes. Add eggs one at a time making sure the eggs are completely mixed in with the butter. Add vanilla extract, lemon juice and lemon zest. Mix again until all wet ingredients are well combined, scraping down sides of the bowl as needed.
Scoop the flour mixture into the butter-sugar-egg-lemon mixture, about a cup at a time. Make sure the flour mixture is well mixed with the butter-sugar-egg-lemon mixture. The cookie dough should have the same consistency throughout the entire batch. Cover dough with plastic wrap and place in fridge for about an hour.
Preheat oven to 350 degrees. Use un-rimmed baking sheets that are either non-stick or lined with parchment paper.
Put 1/2 cup of sugar into a shallow bowl. Scoop out 1 tablespoon of cookie dough, and roll into a ball. Then, roll the ball into the powdered sugar and place onto prepared cookie sheet. Repeat with remaining dough and powdered sugar.
Bake for 12 minutes. Let cool for 3 minutes on the baking sheet, and then let cool completely on cookie cooling racks.
enjoy!
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