OLD LEMON COOKIES RECIPES

Steps:

• Cream butter and sugar. Mix in egg yolks. Mix well.
• Stir in lemon zest and flour and cornmeal.
• Pat dough into a disc--wrap in plastic wrap and refrigerate 3-4 hours.
• Roll out on floured surface about 1/2" thick or a little less.
• Cut in desired shapes.sprinkle with additional sugar and lemon zest, if desired.
• Bake in 350°F oven for 8-10 minutes or until edges are just turning golden brown.
• Cool on cookie sheet for 1 minute before removing to rack to cool completely.

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.