This is a variation on my grandmothers Sugar Cookie recipe, I had bought this large bunch of Meyer Lemons and i thought it might be a light lemony taste if i switched out the Vanilla for lemon juice and zest. I actually like it better, enjoy.
I always make big batches of cookies, i guess you can half the recipe. This makes about 8 dozen cookies
6 cups of unbleached flour
4 cups of raw sugar
4 sticks unsalted butter, room temp
2 tablespoons of Meyer Lemon Zest
2 tablespoons of Meyer Lemon Juice
2 teaspoon of baking soda
1/2 teaspoons of sea salt
plus more raw sugar for dusting
Preheat the oven to 350 degrees
In a large bowl whisk together the flour, baking soda and salt.
In the stand mixer place the butter and zest and cream until combined, then add the sugar and cream until light and fluffy.
Now add the eggs, one at a time, followed by the Meyer Lemon juice.
Reduce speed and add the flour a cup at a time until all combined.
Using the the size 50 Zeroll scoop, drop dough about 3 inches apart, sprinkle with raw sugar and bake for 15 minutes until golden
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