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Old Fashioned Sugar Cookies

3 cups plain flour

1 tsp baking soda (bicarb)

1/4 tsp salt

1 3/4 cups caster sugar

1/4 cup packed light brown sugar (if you only have dark -- it should work)

1 tbsp lemon zest

1 tbsp fresh lemon juice

1 cup unsalted butter, softened

2 large eggs

extra sugar for sprinkling

 

1.  Preheat oven to gas mark 4.  Sift flour, baking soda, and salt into a bowl.  Set aside.  Line 2 baking sheets with parchment paper.

2.  Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed to combine.  Add butter;  mix until pale & fluffy, about 1 min.  Mix in eggs, 1 at a time, then the lemon juice.  Reduce speed; gradually add flour mixture and mix until just combined.

3.  Form dough into round balls -- how big or little is up to you!  Space them about 2" apart on the parchment lined baking sheets.  Do not be tempted to crowd these bad boys as they spread like you wouldn't believe!  Flatten the tops slightly and sprinkle with sugar.  Brush lightly with water and sprinkle again with sugar.

4.  Bake the cookies until golden, about 10-15 mins.  Let cool on the baking sheet for a minute or two, then transfer to a wire rack to cool completely.  If any have joined forces while in the oven, separate them straight out of the oven, or of course you could leave them joined... According to the original recipe, these cookies will keep in an airtight container for at least 3 days, but ours have lasted for a good 5 days.

-recipe from Martha Stewart

Note

-This recipe makes a TON of cookies and is a firm fave in our house!

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