from The Gourmet Cookie Book, Conde Nast Publications, 2010
2/3 cup sugar
1/2 teaspoon vanilla
2 teaspoons grated lemon peel (one lemon should be enough)
6 Tablespoons unsalted butter, softened
2/3 cup flour
Preheat oven to 400F and line two cookie sheets with parchment paper or grease sheets with butter. Set aside.
In the bowl of an electric mixer, beat eggs, sugar and vanilla on high speed for 3-4 minutes until beater forms ribbons when lifted. (Could take longer depending on your mixer). Add lemon rind and mix till incorporated.
In another bowl, beat butter until light and fluffy, about 2 minutes. If you don't have 2 mixers, vigoursly beat butter with a whisk instead. Could take about 5 minutes.
Add butter to egg mixture alternately with flour in four additions--a dollop of butter, 1/2 of the flour, a dollop of butter and the rest of the flour. Mix until completely incorporated. It will be loose.
Using a teaspoon, drop batter by teaspoons 2 1/2 inches apart onto cookie sheets, flattening the mounds with a spoon dipped in water until they are 2 inches in diameter.
Bake cookies for 5 minutes or until the edges are browned.
Let the cookies cool on the sheets for just 1 minutes, then transfer them with a spatula to a rack and cool completely.
Yield: 4 dozen cookies