Lemon Sunshine Cookies

Do you remember when I said that "sunshine in a bowl" was going to be the theme for me until the snow melts?  I wasn't kidding.  In fact, I've expanded my theme to include sunshine in a glass, sunshine on a plate, and sunshine in a jar.  As long as that sunshine ends up in my belly, I'm happy.

These butter cookies definitely fit the theme, plus they are a breeze to make with ingredients many folks are likely to have on hand.  Make them when you're craving shortbread with a little twist.  Mr. Magpie and I have been dipping them in our tea and coffee all week.

Lemon Sunshine Cookies

Yield: Approximately 30 cookies

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1 large egg
• Grated zest of one lemon
• 1 tablespoon + 1 teaspoon fresh lemon juice
• 2 1/2 cups unbleached, all-purpose flour
• Powdered sugar for dusting

METHOD

1. Preheat oven to 350 degrees F.
2. In a large bowl with an electric mixer or in a stand mixer, cream butter and sugar until fluffy.
3. Beat in the egg.
4. Add lemon zest and lemon juice.
5. Gradually mix in the flour until well incorporated.
6. Roll dough into one-inch balls and place on a parchment-lined baking sheet.
7. Using the back of a fork, mark the cookies in a crosshatch pattern.
8. Bake for fifteen minutes (I turn them once midway through the baking time) until the bottoms are just beginning to turn golden brown.
9. Transfer to a cooling rack and dust with powdered sugar (I use a small sieve to do this).
10. Optional: I love really lemony cookies, so I sometimes sprinkle a little more lemon juice over the top before step 11.
11. Allow to cool, then, if you like, dust with powdered sugar one more time.
12. Store in a cookie tin or other airtight container.

These really couldn't be faster to make, and you can freeze them as well, so you'll always have some around for tea time!

P.S. I wouldn't be opposed to dipping one half of each cookie in dark chocolate.  Just sayin'.