Both from Rachel Ray
Lemon Cookies
MAKES THREE DOZEN COOKIES
Prep Time: 25 min
Bake Time: 15 min
1 stick (4 ounces) unsalted butter, chilled
1 1/4 cups sugar
Grated peel of 2 lemons, plus 1 tablespoon lemon juice
1 large egg
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1. Preheat the oven to 350°. Line 3 large cookie sheets with
parchment paper; set aside. Using an electric mixer, combine the
butter, 1 cup sugar, the lemon peel and juice until fluffy. Mix in
the egg. Add the flour, baking soda and salt and combine.
2. Place the remaining 1/4 cup sugar in a small bowl. Roll heaping
teaspoons of dough into balls, then roll in the sugar. Place on the
prepared cookie sheets a few inches apart. Bake until golden around
the edges, about 15 minutes. Transfer the cookie sheets to racks to
cool completely.
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Brown Sugar Shortbread
MAKES SIXTEEN COOKIES
Prep Time: 5 min
Bake Time: 20 min
1 cup flour
1 stick (4 ounces) unsalted butter
1/3 cup brown sugar
1. Preheat the oven to 350°. Using an electric mixer, combine the
flour, butter and sugar. Press the dough evenly into a 9-inch square
baking pan. Bake until golden around the edges, 18 to 20 minutes.
2. Let the shortbread cool slightly in the pan, then cut into16
squares and transfer to a rack to cool completely.
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