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Lemon Sugar Cookies Thursday, November 28, 2019, 10:08 PM

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I made lemon sugar cookies for Thanksgiving. I decided to check some of my cookbooks and found them in America's Test Kitchen. That recipe talked about how they can be finicky but their recipe was not. And it did seem pretty easy so I used theirs.

To make them Lemon Sugar Cookies, I added the zest of two lemons. I added the zest of one with the dry ingredients and then remembered that Meredith and I had discussed a different strategy. For the second lemon, I took a bit of the sugar and pressed the lemon with it in a mortar and pestle. It is impossible to know which one worked better but in the future, I will just do the mortar and pestle method. I suspect that was the main one.

The recipe said it would be a soft dough and they were not kidding! It came out super, super, super soft. I thought it was going to turn to soup. I did use room temperature cream cheese. It helped it blend better but I wonder if it would have done better with firmer.

I did follow the directions of baking them in batches. Not sure if it was needed since I used convection.

Other notes:

• Used convection at 365°F. I am not sure if our oven turns it down for convection or not so I just did a bit hotter
• Used the air-bake cookie trays with silpats instead of whatever they called for
• Scooped with generous scoops from our cookie scooper (Will come back with the size 2oz). It worked well though I only made 22. Should have been slightly less generous.
• Ended up cooking them for about 14 min each. Probably could have gone a bit lighter at 13.