In the Cookie Jar: Lemon Polish Sugar Cookies

This morning, when I realized I had not planned ahead for a treat for the Feast of St. Maximilian Kolbe, I went hunting on the Internet for a recipe that was neither to taxing on my already taxed brain, or my partially empty cupboards. I thought I found the perfect recipe -- a sugar cookie -- but, at the moment when I already had my butter and sugar creaming, and went to the cupboard for my vanilla, I realized I had run out. What self-respecting baker runs out of vanilla? Well, none. I guess I lost my self-respect. Anyway, necessity is the mother of invention, right? So, my perfectly lovely Polish Sugar Cookies became perfectly lovely (maybe lovelier) Lemon Polish Sugar Cookies.

These are a crisp, light cookie (think lemon snickerdoodle), and they would be a perfect tea time treat, as well as a perfect companion to some lemon sherbet or vanilla ice cream for dessert. I think they would also be wonderful made with the vanilla extract, as the original recipe stated, so I'll hang on to this recipe for another day (and another Polish saint).

Lemon Polish Sugar Cookies

1 c. butter, softened
1 1/2 c. sugar
3 egg yolks
1/2 t. lemon extract (or 1 t. vanilla)
2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar

Preheat oven to 350 degrees F.
Cream sugar and butter.
Add egg yolks and vanilla.
Add flour, baking soda and cream of tartar.
Mix until well combined -- dough will be stiff.
Pinch off dough and roll into 1-inch balls.
Roll in granulated sugar.
Place on ungreased cookie sheets.
Bake until set, not brown, for 10-12 minutes.

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