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LEMON SUGAR COOKIES

A hint of lemon is lovely in these traditional sugar cookies, just right with a cup of tea.

2-1/2 cups all-purpose flour  (625 mL)
1/2 tsp baking soda  (2 mL)
1/2 tsp cream of tartar (2 mL)
1/2 tsp salt  (2 mL)
1/2 cup butter, softened  (125 mL)
1/2 cup icing sugar (125 mL)
1/2 cup granulated sugar (125 mL)
1 egg
1/2 cup vegetable oil (125 mL)
1 tsp vanilla (5 mL)
1 tsp finely grated lemon peel (5 mL)
granulated sugar (white or coloured sugar)

In bowl, combine flour, soda, cream of tartar and salt.

In bowl of electric mixer, cream butter and sugars until light. Beat in egg until light and fluffy. Add oil, vanilla and lemon peel. Beat until smooth and well blended. Gradually add dry ingredients to creamed mixture, beating at low speed until blended.  Remove dough, wrap and chill until firm enough to roll, 3 hours or overnight.

Shape dough into small balls and place about 2 inches (5 cm) apart on parchment paper lined cookie sheets. Flatten with the bottom of a drinking glass dipped in sugar. Bake in preheated 350°F (180°C) oven for 10 minutes or until lightly golden. Transfer to wire rack to cool. 

Makes about 6 dozen, 2 inch (10 cm) cookies.

Tips: If dough becomes sticky and soft when rolling, return to refrigerator to firm up. For ease and consistent size, use a mini ice cream scoop. These cookies freeze well.

Variations:
-For Almond Sugar Cookies, omit lemon peel and add 1 tsp (5 mL) almond extract with vanilla.
- For Stained Glass Cookies, finely crush hard candies by placing candies in a heavy zippered bag and crush to an even powder with a rolling pin.  Roll out dough for Lemon Sugar Cookies and cut with cookie cutters.  Place on parchment paper lined baking sheets.  Using a smaller cookie cutter cut shapes out of centre of cookies and remove.  Carefully fill the centre spaces with crushed candy (try not to get any candy on top of cookies).  Bake as usual and cool cookies completely on paper lined baking sheets on cooling racks (candy will harden as it cools).