Citrus Cookies

• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon freshly grated lemon zest
• Colored sanding sugar, for decorating

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

flour, baking powder, salt, unsalted butter, sugar, egg, freshly grated lemon zest, colored sanding sugar

Taken from www.epicurious.com/recipes/food/views/citrus-cookies-393125 (may not work)