Old-Fashioned Lemon Sugar Cookies

These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar

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Source: Martha Stewart Living, August 2005 
https://www.marthastewart.com/333938/old-fashioned-sugar-cookies 
 

Makes about 20 (3 1/2-inch) cookies

Yield 

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 1/4 cup packed light-brown sugar
• 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• 1 cup unsalted butter, (2 sticks), softened
• 2 large eggs
• Sanding sugar, for sprinkling

Directions

1. 
   

   Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.

   
   

    
2. 
   

   Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.

   
   

    
3. 
   

   Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
4. 
   

   Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

 

 

Tuckers

from  https://www.bonappetit.com/recipe/tuckers
REFRIGERATE
300F
Bake: 25 to 30 minutes

Ingredients

• 2 1/2 cups unsweetened shredded coconut
• 4 large egg whites
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon food-grade pure rose extract (not rose water); optional
• Red liquid food coloring
• White sanding sugar

Recipe Preparation

• Cook first 3 ingredients in a medium sauce- pan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.
• Scrape dough into a heatproof bowl. Stir in vanilla and rose extract, if using. Add 1 drop of food coloring; stir well. Press plastic wrap on top of dough. Chill for at least 5 hours or overnight.
• Preheat oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).
• Roll 1 tablespoon of dough into a ball. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip into white sanding sugar.
• Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack. DO AHEAD: Tuckers can be made 3 days ahead. Store cookies airtight at room temperature.