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.
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.
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.