lemon sugar cookies + simple icing

yesterday, i applied for an internship.

all i had to do was tweet something at the agency, named mono, by 5PM and send in a few details about myself on their job posting.

i wanted to tweet something fun and creative, and i also wanted to bake cookies. one motto i've always had is "go with what you know", so hey, that's what i did. i made little "mono" cookies, which are really cute and i have hashtag no regrets spending my entire friday on them! 

yesterday was my first full day back in rhinelander for a week of spring break goodness! i'm excited to spend time with my friends and family and i'm really excited to eat all of my mom's delicious cooking while watching scandal. i brought home multiple pairs of stretchy pants just for the occasion.

of course, the weather is supposed to be exceptionally spring-like here, so i'll probably splash around in a few puddles and sit in the hot tub and look for those elusive four leaf clovers!

this is a sugar cookie recipe from sally's baking addiction that i have found to be so versatile with different extracts and flavors - amazing with almond instead of lemon, which is what she does, but i love the citrus for the faux-spring we are having! try it with orange, peppermint, lavender, liquors - and let me know how it goes! 

lemon sugar cookies + simple icing

3/4 cup unsalted butter at room temperature

3/4 cup granulated sugar

1 large egg at room temperature

2 teaspoons vanilla extract

1/2 teaspoon lemon

2 and 1/4 cups all-purpose flour

1/2 teaspoon baking powder

with a hand or stand mixer, cream the butter and sugar on medium until light and fluffy. add the egg, vanilla, and almond extract and mix about a minute.

whisk the baking powder in to the flour. beating until just combined, add the flour mixture 1/4th at a time. you can add another tablespoon or two if your dough still seems too sticky.

roll the dough out between two sheets of parchment to about 1/4″ thickness (i think of the thickness of a domino). place on a baking sheet and refrigerate for at least 1 hour, or in the freezer for 20 minutes (if you live in the now!)

preheat oven to 350F degrees. line 2 large baking sheets with parchment or a silicone baking mat. using a cookie cutter, cut in the dough in to fun shapes! then, place the cut cookie dough to the prepared baking sheet. re-roll the remaining dough until you've used up all of the dough. 

once you've filled a cookie sheet, i always pop the entire thing in the freezer for a couple of minutes. that way, they're super firm and will keep those beautiful edges in the oven!

bake about 10 minutes, rotating the sheets halfway. the edges will have just the slightest amount of golden brown. 

(let cool completely before icing)

for a tried-and-true icing that doesn't require merengue or egg whites, i mix about 1 cup powdered sugar to 2 tablespoons of milk. once that is mixed, add 1-2 tablespoons of karo and a little of whatever extract used in the cookie. if you're adding color, add that at this point too.

i would honestly just play it by ear and get the right consistency. if it’s too thick: add more milk, too runny: more powdered sugar, etc. i paint mine on with a piping bags and brushes, but you can use the back of a spoon or anything else.

sprinkle, cool, eat! the icing takes about 5 hours to set fully so don't stack them before that but definitely eat them!