LEMON MOON COOKIES
1 cup butter, softened
3/4 cup powdered sugar
1 tsp. pure lemon extract
3 tsp. lemon zest
1/2 cup candied lemon peel
2 cups all-purpose flour
1/4 tsp. salt
Additional powdered sugar (for dusting tops)
In medium bowl, cream together softened butter, 3/4 cup powdered sugar, lemon extract and grated lemon zest. Stir in chopped candied lemon peel (or crystallized ginger), flour and salt just until evenly blended.
On baking sheet pan, place large piece of plastic wrap; spoon dough on top of plastic wrap. Cover with another piece of plastic and press out dough with rolling pin until it is about 1/4 inch thick. Refrigerate for 1 hour.
WHEN READY TO BAKE:
Heat oven to 350 degrees F.
Unwrap dough. Using a 11/2-inch crescent shaped cutter, cut out cookies. Reroll scraps and recut dough until all is used.
Bake cookies on baking sheets for 8-9 minutes, until lightly browned on bottom. Transfer cookies to cool, flat surface. Let cool completely.
Sift powdered sugar over cookies.
Makes 4 dozen
Source: the Sugar Association
1 cup butter, softened
3/4 cup powdered sugar
1 tsp. pure lemon extract
3 tsp. lemon zest
1/2 cup candied lemon peel
2 cups all-purpose flour
1/4 tsp. salt
Additional powdered sugar (for dusting tops)
In medium bowl, cream together softened butter, 3/4 cup powdered sugar, lemon extract and grated lemon zest. Stir in chopped candied lemon peel (or crystallized ginger), flour and salt just until evenly blended.
On baking sheet pan, place large piece of plastic wrap; spoon dough on top of plastic wrap. Cover with another piece of plastic and press out dough with rolling pin until it is about 1/4 inch thick. Refrigerate for 1 hour.
WHEN READY TO BAKE:
Heat oven to 350 degrees F.
Unwrap dough. Using a 11/2-inch crescent shaped cutter, cut out cookies. Reroll scraps and recut dough until all is used.
Bake cookies on baking sheets for 8-9 minutes, until lightly browned on bottom. Transfer cookies to cool, flat surface. Let cool completely.
Sift powdered sugar over cookies.
Makes 4 dozen
Source: the Sugar Association
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