

Backyard lemonade cookies
Ingredients
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3 cups of all purpose flour
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1 teaspoon of baking soda
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1 pinch of sea salt
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1 1/2 cups of granulated sugar
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1/4 cup of turbinado sugar
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2 sticks of butter
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Lemon zest of 3 large lemons
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Lemon juice of 2 large lemons
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1 teaspoon of almond extract
Instructions
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Once the butter is at room temperature, beat the butter, granulated sugar, and lemon zest of two lemons with an electric mixer until creamed
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Add in the egg and lemon juice, beat again till combined
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Shift flour, baking soda, and salt
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Add flour mixture gradually to sugar, butter mixture
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Add almond extract
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Mix again till combined
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Place mixing bowl into the refrigerator, covered for 2-12 hours
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Remove the dough from the fridge. Pre-heat oven to 350 F.
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Place turbinado sugar and zest of 1 lemon into a bowl
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Use a tablespoon to scoop and form balls, rolling the balls into the turbinado, lemon zest mixture. Cookies 2-3 inches apart on a baking paper lined baking sheet.
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Bake for 9-13 minutes or until the edges have turned a golden color
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Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack till cooled completely

Chef's Notes
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The cookies are crispy on the edges and chewy in the middle, with a hint of lemon
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We have a lemon tree in our backyard that produces so many lemons, we always try to bake and cook with them.
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I ended up zesting several lemons, to not waste the juice I squeezed them to make lemonade, and froze the rest
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When rolling the balls into the turbinado, lemon zest mixture you might need to add more sugar and lemon zest