Prepare the Lemon Zest Sugar
Place sugar in a small bowl. Add the lemon zest and stir to thoroughly combine. Set aside.
Directions
Prepare the Cookies
Prepare your sugar cookie dough, adding the zest and extract when creaming the sugar and margarine/butter together. Refrigerate the dough for 30 minutes to allow the flavors to blend and until stiff enough to roll.
Preheat oven to 350°F. Line two or three cookie sheets with Gefen Parchment Paper or silicone mats and set aside.
Roll dough on a lightly floured surface to a quarter inch thick (I actually put measuring guides on my rolling pin). Cut out cookies using your favorite round cookie cutter, and place on the cookie sheet.
Sprinkle the top of the cookies with the lemon zest sugar. Bake for 10 to 12 minutes according to recipe directions.
Tips:
To make the zesting easier, zest at a 45-degree angle.
Notes:
I recommend thoroughly washing the lemons with a fruit wash and then making sure they are completely dry before zesting for best results.
Description:
You can use this sugar in other recipes or add to your tea for lemony sweetness.
Tips:
You can use a small amount of yellow food coloring (or a color to match the citrus flavor of your cookies). I left them more natural in the photo.
Notes:
The dough and sugar can be made in advance and stored separately in the refrigerator up to a week if tightly sealed. Store the sugar in an airtight container for best results.
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