Lemon Drop Sugar Biscuits
Lemon Drop Sugar Biscuits
1 c. unsalted butter, softened
¾ c. sugar plus additional for sprinkling on cookies
1 large egg
1 large egg yolk
1 ½ teaspoon finely grated lemon rind
1 teaspoon vanilla
½ teaspoon salt
2 ½ c. sifted all-purpose flour
1 tablespoon lemon juice
Preheat the oven to 180°C. Cream butter and ¾ cup sugar with a mixer until light and fluffy. Add remaining ingredients except flour and mix well. Add flour and mix just until combined. Do not over mix the biscuit dough. Drop onto an un-greased baking sheets, using about 1 tablespoon dough for each cookie. Sprinkle with sugar and flatten slightly with a floured fork. Bake at 180°C until lightly golden, about 10 to 12 minutes. Cool on wire racks.
1 c. unsalted butter, softened
¾ c. sugar plus additional for sprinkling on cookies
1 large egg
1 large egg yolk
1 ½ teaspoon finely grated lemon rind
1 teaspoon vanilla
½ teaspoon salt
2 ½ c. sifted all-purpose flour
1 tablespoon lemon juice
Preheat the oven to 180°C. Cream butter and ¾ cup sugar with a mixer until light and fluffy. Add remaining ingredients except flour and mix well. Add flour and mix just until combined. Do not over mix the biscuit dough. Drop onto an un-greased baking sheets, using about 1 tablespoon dough for each cookie. Sprinkle with sugar and flatten slightly with a floured fork. Bake at 180°C until lightly golden, about 10 to 12 minutes. Cool on wire racks.
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