C is for.....

.....Cookie!

Lemon Sugar Snaps to be exact.

Lemon Sugar Snaps

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 1 cup sugar, plus more for coating
• 1 large egg
• freshly grated zest of 3 lemons
• 1 TBSP freshly squeezed lemon juice

In a bowl, whisk together flour, baking soda, cream of tartar, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, lemon zest and lemon juice; beat until combined. Add the flour mixture; beat until just combined, scraping down the sides of the bowl as needed. Transfer dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

Preheat oven to 350°F. Line baking sheets with parchment paper. Place sugar in a shallow bowl. Shape leveled tablespoons of dough into 1-inch balls. Roll balls into sugar to coat completely, and place about 3 inches apart on the prepared baking sheets. Bake, rotating sheets halfway through, until the edges just begin to turn golden brown, 12 to 15 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.

Makes about 4 Dozen Cookies.

Source: Martha Stewart's Baking Handbook

enjoy!

~ shopgirl