Growing up, we learned to appreciate the delicious taste that real butter gives to desserts. This recipe is our way of celebrating the wonderful flavor of our favorite shortening.
1 cup (2 sticks) unsalted butter, softened
3⁄4 cup packed light brown sugar
1 egg yolk
1⁄2 teaspoon finely grated lemon zest
2 cups all-purpose fl our
1⁄4 teaspoon salt
1⁄4 cup turbinado (raw) sugar
Cream the butter. Add the brown sugar; beat until fluffy. Beat in egg yolk and lemon zest. Add fl our and salt; mix until just combined. Roll the dough into a log about 1 1⁄2 inches in diameter (chill dough, if needed, for easier handling). Roll the log in the turbinado sugar. Wrap the log in plastic wrap and chill for 1 hour.
Preheat oven to 350°F. Slice dough log into 3⁄8-inch-thick rounds; place the rounds on 2 large baking sheets. Bake for 10 to 12 minutes or until light brown. Transfer cookies to a wire rack to cool.
Servings: 42 cookies
from Recipes from the Road
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