Sparkling Lemon Pillow Cookies
Makes about 24 cookies
2 cups all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon baking soda
½ cup butter-flavored vegetable shortening (Crisco)
1/2 cup granulated sugar
1 large egg + 1 yolk
3 tablespoons water
2 teaspoons lemon extract (or juice and zest of ½ lemon, not desert safe)
Yellow large crystal decorating sugar (about ½ -3/4 cups)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, microwave vegetable shortening until melted. Set aside to cool slightly.
In a medium bowl whisk together flour, baking powder, and baking soda.
In the bowl of an electric mixer, beat melted vegetable shortening and sugar until combined, about 2-3 minutes.
Mix in the egg and egg yolk, water, and lemon extract.
Reduce speed of mixer and slowly add dry ingredients until just combined. Over mixing will produce a less tender cookie.
Scoop 1 tablespoon of dough. Roll into a ball. Roll the ball in yellow sugar.
Place coated dough balls 1” apart on prepared cookie sheet.
Bake for 10-12 minutes. Tops of cookies will not darken. Bottoms of cookies will have just begun to turn golden brown.
Cool on baking sheet for a few minutes before transferring to wire racks to cool completely.
These cookies are soft and cake-like. They will remain soft for at least 2 weeks if stored at room temperature in an airtight container.
Packing tips: Double wrap pairs of cookies, with bottoms together, in plastic wrap. Place in airtight containers or ziplock bags.
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