No need to look for another recipe for the best lemon cookies--this is the one.
Course
Cookies
AuthorLemons & Anchovies
Ingredients
1 1/2cups7 1/2 ounces all-purpose flour
1/2teaspoonbaking powder
1/2teaspoonsalt
1/2cuppowdered sugar
1 1/4cups8 3/4 ounces granulated sugar
4teaspoonsgrated lemon zest plus 2 tablespoons lemon juice
4tablespoonsunsalted buttermelted and cooled
3tablespoonsvegetable oil
1large egg plus 1 large yolk
1teaspoonvanilla extract
Instructions
Preheat your oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, baking powder and salt together in medium bowl. Place powdered sugar in a small bowl and set aside.
Process granulated sugar and lemon zest in food processor until finely ground, about 30 seconds. Add melted butter, oil, lemon juice, egg and yolk, and vanilla and process until pale and thickened, about 30 seconds. Transfer to bowl with flour mixture and stir until incorporated. Cover bowl with plastic wrap and chill until dough is firm, about 1 hour.
Roll 1½ tbsp. dough into balls, toss in powdered sugar, and space them 2 inches apart on prepared sheets. Bake the cookies one sheet at a time until the cookies are cracked and set on top but still look moist within the cracks, about 10 to 12 minutes. Be sure to rotate the sheet halfway through baking.
Let cookies cool on sheets for 5 minutes then transfer to a wire rack to cool completely.