Recipe's pretty easy. I think I'm starting to appreciate the quick cookies- the ones with dough that you don't need to refrigerate. I start by sifting my dry ingredients:
Cream the wet- including lemon juice, lemon zest, lemon juice, sugar and butter:
and combo it in the mixer w/ some eggs.
I used my 2" ice cream scoop to drop, sprinkled with turbanado sugar and baked- they came out huuuuge!
I might make them smaller next time around. I finished these in about 30 minutes, so definitely worth the time. Like I said, I was wishing for a crispier texture given the amount of butter I had to use, but they tasted awesome.
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Personally, I prefer sugar cookies chewy rather than hard, so I loved how this batch turned out. Dunking with a class of milk is almost required with these.
I could go into more detail, but this email from Jess's co-worker is more heartfelt than anything I'm capable of...
"I really like plain sugar cookies – and these were especially good. Maybe because they take me back to my long-ago childhood in the Bronx when I had one (but just one and not nearly so big) with a glass of milk when I got home from school. It fortified me for going back outside to play with my friends - and we played hard."
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