Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

A nice cookie for Spring! Makes 6 dozen cookies. Store airtight up to 1 week.

Ingredients Nutrition

Directions

  1. Whisk together flour, baking powder, and salt.
  2. Beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
  3. Beat in egg, zest, and flour mixture.
  4. Divide dough in half; wrap in plastic- Freeze until firm, 20 minutes.
  5. Preheat oven to 325 degrees.
  6. Unwrap 1 half on a lightly floured surface- Let stand 10 minutes.
  7. Roll out to 1/4 inch thick.
  8. Cut out circles with a 2-inch round cookie cutter.
  9. Transfer cookies to parchment-lined baking sheets.
  10. Roll out scraps; cut out circles- Repeat with remaining dough.
  11. Lightly press 1 end of a clean 1 1/2-inch spool onto surface of each cookie.
  12. Refrigerate dough on sheets 10 minutes.
  13. Sprinkle sanding sugar into imprint on cookies; brush off excess.
  14. Bake until golden, about 14 minutes- Cool on sheets on wire racks.

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