Lemon Cooler Cookies
A double-dose of lemon zing, a great lemon cookie for Chrismas or any time of the year.
Preheat oven to 375℉ (190℃).
Using electric mixer, cream butter in medium bowl until light.
Gradually add ½ cup sugar and beat until fluffy, stopping occasi onally to scrape down sides of bowl.
Beat in lemon peel, yolk, extract and salt .
Add flour and beat just until blended (if dough is very stiff, beat with a wo oden spoon).
Roll dough by tablespoonfuls into balls. Set dough balls on ungrea sed heavy baking sheets, spacing 3 inches apart.
Dip bottom of 2½ inch round glass into sugar.
Press down onto 1 dough ball, flattening into ¼ inch thick round.
Repeat with remaining dough balls.
Bake until cookie edges begin to brown, about 10 minutes.
Transfer cookies to racks and cool. Sift powdered sugar over tops.