Citrus Cookies

"A nice cookie for Spring! Makes 6 dozen cookies. Store airtight up to 1 week."
 
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Ready In:
1hr 30mins
Ingredients:
8
Yields:
6 dozen citrus cookies
Serves:
36
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ingredients

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directions

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

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