You’ll use just a tad less than two sticks of butter to make these delicate little gems.
Ingredients
3/4cupplus 2 Tbsp.
Add 1/2 cup powdered sugar; beat at medium speed until light and fluffy.
Credit: Hector Sanchez; Styling: Caroline M. Cunningham
Stir in zest and juice.
Whisk together flour and next 2 ingredients.
Gradually add flour mixture to butter mixture, beating at low speed just until blended.
Cover and chill 1 hour.
Preheat oven to 350.
Drop dough by level spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a 1-inch cookie scoop.
Bake at 350 for 13 minutes or until lightly browned around edges.
Cool on baking sheets 5 minutes.
Toss together warm cookies and remaining 1 cup powdered sugar in a small bowl.
