The light lemon flavor gives these sparkling sugar cookies a little special twist. Judy Kiburz Harrison's recipe won best-in-class at the Iowa State Fair.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary test

total:
30 mins
Servings:
36
Yield:
36 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Line cookie sheets with parchment paper. In a medium bowl, beat butter with a mixer on medium 30 seconds. Add sugar; beat until light and fluffy. Beat in egg, lemon zest, vanilla and lemon extract. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Gradually stir flour mixture into butter mixture; mix well.

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  • Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Sprinkle coarse sugars on top of balls. Bake until cookies are set and lightly browned on bottom but not browned on edges, about 8 minutes. Cool on cookie sheets 1 minute. Remove; cool on wire racks.

Nutrition Facts

64 calories; fat 3g; cholesterol 12mg; saturated fat 2g; carbohydrates 9g; mono fat 1g; sugars 5g; protein 1g; vitamin a 96.8IU; vitamin c 0.1mg; niacin equivalents 0.3mg; folate 9.5mcg; sodium 56mg; potassium 22mg; calcium 2mg; iron 0.3mg.
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