Lemon Drop Cookies

• 2/3 cups Unsalted Butter, Softened
• 2/3 cups Shortening (I Like Non-hydrogenated, But Whatever)
• 1-1/2 cup Granulated Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs At Room Temperature
• 1 whole Lemon, Zested (about 3 Teaspoons Zest)
• 2 Tablespoons Fresh Lemon Juice
• 3-1/2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 2/3 cups Raw Or Coarse Sugar (Sugar In The Raw)

1. 1. Preheat oven to 350 degrees. Line baking sheets with parchment paper, or baking mat.
2. 2. In the bowl of an electric mixer, cream together butter, shortening and granulated sugar, until fluffy. Stir in vanilla, and eggs (1 at a time) until well combined.
3. 3. Add lemon zest and lemon juice, and stir to incorporate. The butter mixture will appear to "curdle" which is alright-it's supposed to look this way.
4. 4. In a medium bowl, combine flour, baking powder, and salt. Whisk dry ingredients to combine. Gradually add dry ingredients to the butter mixture, stirring on low to combine. Dough will be soft.
5. 5. Use a small cookie scoop (or rounded tablespoonfuls) to form balls. (If it's too soft to hold its shape, then pop the dough in the refrigerator for 10-15 minutes.) Roll the balls in the raw sugar until coated on all sides. Place the sugar-coated dough balls 2 inches apart on the prepared cookie sheets.
6. 6. Bake cookies for 10-12 minutes until very lightly brown around the edges. Cool for 3 minutes on cookie sheets, then transfer from the sheets to wire racks to finish cooling.

unsalted butter, shortening, sugar, vanilla, eggs at, lemon, lemon juice, allpurpose, baking powder, salt, sugar

Taken from tastykitchen.com/recipes/desserts/lemon-drop-cookies/ (may not work)