Recipe - Lemon Cooler Cookies

1 cup Unsalted butter; room temp.
One half cup Sugar
1 One half tablespoon Grated lemon peel
1 Egg yolk
1 teaspoon Lemon extract
One fourth teaspoon Salt
2 One half cup Flour
Sugar
Powdered sugar

Preheat oven to 375 degrees. Using electric mixer, cream butter in medium
bowl until light. Gradually add One half cup sugar and beat until fluffy,
stopping occasionally to scrape down sides of bowl. Beat in lemon peel,
yolk, extract and salt. Add flour and beat just until blended (if dough is
very stiff, beat with a wooden spoon).

Roll dough by tablespoonfuls into balls. Set dough balls on ungreased
heavy baking sheets, spacing 3 inches apart. Dip bottom of 21/2"round
glass into sugar. Press down onto 1 dough ball, flattening into 1/4" thick
round. Repeat with remaining dough balls. Bake until cookie edges begin to
brown, about 10 minutes. Transfer cookies to racks and cool. Sift powdered
sugar over tops. (Can be prepared 3 days ahead. Store at room temperature
in airtight container.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini