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Lemon Boutique Cookies

• 1 cup unsalted butter, at room temp
• 2 cups granulated sugar, divided
• 1 egg yolk
• 1 Tablespoon grated lemon zest
• 1 teaspoon lemon extract
• 1/4 teaspoon salt
• 2-1/2 cups all-purpose flour
• 2 cups powdered sugar

Preheat the oven to 375 F. Lightly grease 2 baking sheets or line them with parchment paper. Cream the butter and 1/2 cup of the granulated sugar with an electric mixer at medium speed until light and fluffy. Add the egg yolk, lemon zest, lemon extract, and slat, and beat until evenly blended. Gradually add the flour, and continue mixing just until well combined.

Fill a small bouwl with water and another with remaining 1 1/2 cups granulated sugar. Roll the dough into 1 inch balls. Dip each ball into the water and then roll in the granlated sugar. Set the ball about 2 inches apart on the prepared baking sheets. Use the bottom of a glass to slightly flatten each ball to about 1/2 inch thick.

Bake the cookies about 11 to 13 minutes. Put the powdered sugar in a shallow bowl. Take the cookies from the oven, then roll each cookie in the powdered sugar while still warm. Let the cookies cool on a wire rack. When they are completely cool, roll them in the powdered sugar again before serving.

Makes about 30 cookies.