Lemon Sugar Cookies

• 1/2 pound (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 cup granulated sugar, plus 1/3 cup for rolling the cookies
• 1 teaspoon vanilla extract
• 1 egg
• Freshly grated zest of 1 lemon (about 2 teaspoons)
• 1 tablespoon freshly squeezed lemon juice
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

1. Measure all the ingredients except for the 1/3 cup granulated sugar into the large bowl of an electric mixer.
2. Turn the mixer on low and mix until a dough forms, scraping the bowls sides.
3. Cover the dough and refrigerate for 2 hours or until just firm.
4. If you chill the dough until it is hard, remove it from the refrigerator about 1 hour before shaping so it can soften enough to be pliable.
5. Position the oven racks so that they are evenly spaced.
6. Preheat the oven to convection bake at 350F.
7. Cover three dark, rimless, noninsulated cookie sheets with parchment paper or use ungreased cookie sheets.
8. Scoop out tablespoon-sized portions of the dough and shape into balls.
9. Roll them in additional granulated sugar and place on the cookie sheets, evenly spaced.
10. Bake the cookies on multiple racks for 9 to 10 minutes, until lightly browned around the edges.
11. Remove from the oven and slide the cookies with the parchment onto a countertop to cool, or remove them from the ungreased cookie sheets to a wire rack to cool.
12. Replace the lemon zest with 2 teaspoons peeled and grated fresh ginger and add 1 teaspoon freshly ground cardamom to the creamed mixture.
13. Mix and bake as directed.

unsalted butter, powdered sugar, granulated sugar, vanilla, egg, lemon, freshly squeezed lemon juice, flour, baking soda, salt

Taken from www.epicurious.com/recipes/food/views/lemon-sugar-cookies-372556 (may not work)