Lemon Sugar Cookies
Lemon extract is made from the oil extracted from lemon skin. So if you do not have this flavoring in your pantry for these Lemon Sugar Cookies, you can use an extra teaspoon of grated lemon peel in a pinch.
1 stick of butter, softened
3/4 cup sugar
1/2 tsp lemon extract
2 tsp grated lemon peel
1 Tbsp milk
1 1/4 cup all-purpose flour
1/8 tsp salt
1/4 tsp baking powder
Preheat oven to 350°F. Beat butter in a large bowl with an electric mixer set at medium speed until fluffy, about 1 minute.
Gradually add sugar to bowl; beat until well mixed, about 1 minute. Add egg, lemon extract, lemon peel and milk; beat until smooth.
Combine flour, salt and baking powder in a small bowl. Add to sugar mixture; beat until smooth, about 2 minutes.
Drop teaspoonfuls of dough 1 inch apart on 2 ungreased baking sheets. Bake until lightly browned, about 10 minutes.
Lemon Sugar Cookie recipe tip: To keep eggs fresher longer, store them large end up in the egg carton.