Lemon Sugar Cookies
1 cup (1/2 lb.) butter at room temperature
2 cups sugar
2 large eggs
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 tablespoon milk
1 teaspoon vanilla
5 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoons salt
1. In a bowl with an electric mixer on high speed, beat the butter and sugar until smooth and light. Beat in the eggs, lemon peel, lemon juice, milk, and vanilla until well blended, scraping down the sides of the bowl as necessary.
2. In another bowl, stir together the flour, baking powder, and salt. Stir or beat into the butter mixture until well blended. Wrap the dough in plastic wrap and chill until firm; at least 2 hours, or up to 3 days.
3. Unwrap the dough and place it on a lightly floured surface. Roll the dough out, a portion at a time, to about 3/8 inch thick. Cut with a 3 or 4-inch round cutter and place the cookies slightly apart on buttered or parchment-lined 12×15-inch baking sheets.
4. Bake the cookies at 350 degrees until the edges are golden; 10-14 minutes. If you’re baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer the cookies to wire racks to cool completely.
Powdered sugar icing: In a bowl, stir 3 cups of powdered sugar, 1 teaspoon vanilla, and 1/4 cup water until smooth. Tint with food coloring as desired. Spread icing onto cool cookies with a metal spatula. Let stand until icing is firm; about 1 1/2 hours. Makes about 1 cup.