Lemon Sugar Cookies

• 2 whole Lemons
• 1 cup Unsalted Butter
• 1 cup Granulated Sugar
• 1 teaspoon Cream Of Tartar
• 1 teaspoon Citric Acid
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 whole Large Egg
• 1-1/4 teaspoon Almond Extract, Divided
• 3 cups All-purpose Flour
• 3 cups Powdered Sugar
• 1 Tablespoon Corn Syrup

1. Zest lemons. Then squeeze juice from lemons and strain the juice to remove seeds. Set both the zest and the juice aside.
2. Cream butter with granulated sugar, cream of tartar, citric acid (optional), soda, and salt. Beat in zest from both lemons. Beat in egg, 1 tablespoon of the lemon juice, and 1 teaspoon almond extract. Stir in flour. Using a 1 1/2" cookie scoop, gather dough on scoop pressing to flatten and level. Place on cookie sheets with rounded sides up, flattening tops slightly. Bake for 11 minutes at 350F rotating pans half way through. Cool.
3. Mix powdered sugar, corn syrup, 3 tablespoons lemon juice, and remaining 1/4 teaspoon almond extract, adding additional juice or sugar to proper consistency. Pour over cookie tops.

lemons, butter, sugar, cream of tartar, baking soda, ubc, egg, almond, allpurpose, powdered sugar, syrup

Taken from tastykitchen.com/recipes/desserts/lemon-sugar-cookies-3/ (may not work)