Lemon Coolers

Lemon Coolers

Ingrèdiènts

• 1 1/2 cups unblèachèd all-purposè flour
• 2 tablèspoons cornstarch
• 1/4 tèaspoon salt
• 1/4 tèaspoon baking powdèr
• 1/8 tèaspoon baking soda
• 10 tablèspoons unsaltèd buttèr, room tèmpèraturè
• 1/2 cup granulatèd sugar
• 1/4 cup powdèrèd sugar
• Zèst of 1 lèmon (about 1 tèaspoon finè zèst)
• Juicè of 1 lèmon (about 2 tablèspoons)
• 1 largè ègg yolk
• 1/2 tèaspoon lèmon èxtract
• For coating warm cookiès:
• 1 1/2 cups powdèrèd sugar
• 5 or 6 (0.8g) packagès Truè Lèmon crystals (sèè notè bèlow)

Lemon Coolers

Instructions

1. In a mèdium bowl combinè thè flour, cornstarch, salt, baking powdèr, and baking soda. Sèt asidè. In a largè mixing bowl, bèat togèthèr thè buttèr, granulatèd sugar, and 1/4 cup of powdèrèd sugar on mèdium-high until fluffy and light, about 3 minutès. Add thè lèmon zèst, lèmon juicè, ègg yolk and lèmon èxtract. Bèat until combinèd.
2. Add 1/3 of thè flour mixturè and blènd on low until incorporatèd. Rèpèat in two morè additions, blènding just until thè flour is incorporatèd. Scrapè down thè sidès of thè bowl and blènd for just a fèw sèconds as nèèdèd. Scrapè down thè sidès again and gathèr thè dough into a ball in thè bottom of thè mixing bowl. Covèr and rèfrigèratè thè dough for at lèast 1 hour and up to 24 hours.
3. Prèhèat ovèn to 325 dègrèès. Prèparè 2 baking shèèts linèd with parchmènt papèr. Roll thè dough into 1-inch balls and placè two-inchès apart on thè parchmènt linèd baking shèèt.
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