A crispy cookie with a delicate lemon flavor.
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1 cup sugar
3/4 cup Land O Lakes® Unsalted Butter, softened
1 large Land O Lakes® Egg
1 tablespoon freshly grated lemon zest
1 1/2 cups all-purpose flour
Sugar or powdered sugar
Combine 1 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and lemon zest; continue beating until well mixed. Add flour. Beat at low speed until soft dough forms.
Divide dough in half. Shape each half into 8-inch (1 1/2-inch diameter) log on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate 2 hours or overnight until firm.
Heat oven to 350°F.
Cut logs into 1/8 to 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute on cookie sheet; remove to cooling rack.
Roll cookies in sugar while still warm and again when cool.
Variation: Sugared Lemon Almond Crisps: Stir 1/3 cup finely chopped almonds into dough after beating in flour.