Day 2: Lemon Sugar Cookies

Today's cookies are made by Wendy Trimper, the Head of Branch Services. These lovely cookies are making their way up to the Wolfville Library. Here's the recipe, from the book 500 Best Comfort Food Recipes by Johanna Burkhard.

Lemon Sugar Cookies

1 cup butter, softened
1 1/4 cups granulated sugar
1 egg
1 egg yolk
1 tablespoon grated lemon zest
3 cups flour
1/2 tsp baking powder
1/2 tsp salt

1 egg white, lightly beaten
granulated sugar

In a large bowl, using an electric mixer, cream butter with sugar until light and fluffy; beat in egg, egg yolk and lemon zest until incorporated.

In another bowl, stir together flour, baking powder and salt; stir into butter mixture until combined.

Divide dough into thirds and shape each into a flattened disc.  Wrap well in plastic wrap and refrigerate for 1 hour or until chilled.

Preheat oven to 350 degrees F.  On a lightly floured board, roll each disc to ¼ inch thickness.  Using assorted cutters and re-rolling scraps, cut out shapes; place on well-greased baking sheets. Brush lightly with egg white and sprinkle with sugar.

Bake one sheet at a time on middle rack in preheated oven for 12-14 minutes or until edges are light golden.  Let cool for 5 minutes on baking sheet; remove to a wire rack and let cool completely.

Makes about 72 cookies.

Tip:  Cookie dough can be made ahead.  Place in heavy-duty plastic bags and freeze for up to 1 month.  Thaw in refrigerator.