Page 46 - Classic Cookies with Modern Twists

⅓ cup of the sugar, and 3 teaspoons of the lemon zest on
medium speed until smooth, about 2 minutes. Scrape the bowl

with a r ubber spatula. Add the dr y ingredients, mixing on low
speed just until combined, about 30 seconds. Add the vanilla
and mix to incorporate.

3. In a wide, shallow bowl, put the remaining ⅓ cup sugar and 1
teaspoon lemon zest and set aside. Using your hands or a 1-
ounce scoop, form 1-inch balls of dough and place them on the
baking sheets, 1 inch apart. Flatten them slightly. (They won’t

spread, so don’t worr y about them being too close together.) Bake
for 10 to 12 minutes, rot ating the sheets half way through, or
until the cookie edges are lightly brow ned. Allow them to cool for
3 to 5 minutes on the baking sheets before gently tossing them

in the lemon sugar a few at a time. Transfer the cookies to a wire
rack to cool completely.

WITH A TWIST

Key Lime Melting Mom ents: Substitute ⅛ teaspoon grou nd
cardamom for the aniseed, if desired, and 1 tablespoon
nely grated key lime ze st for the lemon zest.