Meyer Lemon Sugar Cookies

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I generally never do two dessert posts in a row, but I had four egg yolks left over from that White Snack Cake that I made, and I needed to do something with them. I asked friends for ideas, and my aunt mentioned an old family favorite sugar cookie recipe that called for three of them. As I remembered those sugar cookies quite fondly, I decided that’s what I was going to do. But I also had a fresh lemon off of my Meyer lemon tree, so decided to turn our family favorite sugar cookies into Meyer Lemon Sugar Cookies, with quite pleasing results. Lemon lovers will enjoy these, sugar cookie purest will enjoy these, kids, of course, will enjoy these. They’re easy to put together -- don’t bother with rolling them into balls (don’t you just hate that?!) -- just use a cookie scoop, and plop that dough right into a bowl of granulated sugar. Roll it around a bit, and put it on a cookie sheet. Done! Crisp, refreshing, sugar cookie deliciousness.

Meyer Lemon Sugar Cookies

2 stick (1 c.) butter
1½ c. granulated sugar
3 egg yolks
1 t. vanilla
1 t. lemon oil
1 T. Meyer Lemon zest
2 c. flour
1 t. baking soda
1 t. cream of tartar

Preheat oven to 350° F.

Cream butter and sugar together until nice and fluffy, 2-3 minutes. Add egg yolks, one at a time, beating well after each addition. Add vanilla and lemon flavoring, and lemon zest, beat until combined. In a small bowl whisk together flour, baking soda, and cream of tartar. Slowly add the flour to the creamed mixture. Do not over beat. Using a cookie scoop, drop dough 2 inches apart on cookie sheets. Bake for 13 - 15 minutes until edges just begin to brown. Allow to cool 10 minutes on the cookie sheet before removing to a wire rack to cool completely.