Recipe: Soft Lemon Sugar Cookies

SOFT LEMON SUGAR COOKIES

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon cream of tartar
1 cup sugar
1/2 cup vegetable shortening
1/2 cup vegetable oil
1 large egg
Finely grated zest from 1 lemon (about 2 teaspoons)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup sparkling, sanding or granulated sugar (for rolling)

Combine the flour, baking soda, salt and cream of tartar in a medium bowl; set aside.

Combine the sugar, shortening and oil in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until light and well blended.

Reduce the speed to medium-low and add the egg, lemon zest, vanilla extract and lemon extract, beating until thoroughly incorporated.

Reduce the speed to low and gradually add the flour mixture to the sugar-egg mixture, beating until just combined.

Cover the bowl of dough with plastic wrap and refrigerate for at least 3 hours or overnight.

WHEN READY TO BAKE:
Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Have ready 2 ungreased baking sheets.

Shape the chilled dough into balls (about 1 tablespoon each). Roll them in the sparkling, sanding or granulated sugar and place on the baking sheets spaced 2 inches apart.

Bake for 7 minutes, then rotate the baking sheets top to bottom and front to back; bake for 7 minutes (a total of 14 minutes). Cool the cookies on the sheets for 2 minutes, then carefully transfer the cookies to wire racks to cool completely before storing.

Repeat with the remaining dough.

TO MAKE AHEAD:
The dough needs to be refrigerated for at least 3 hours or up to overnight. The cookies can be stored in an airtight container at room temperature for up to 4 days. They are slightly fragile so you will want to store them in a structured container.

Makes 3 1/2 dozen
Adapted from: Cuisine magazine, November-December, 2000
Source: The Washington Post, August 20, 2009