In article <U0TLb.13913$5V2.20341@attbi_s53>,
Julia Altshuler > wrote:
>I want to make buttery lemon cookies. I started with a recipe from a
>magazine. I can't remember which one, but the recipe seemed fairly
>standard consisting of butter creamed with sugar, egg, vanilla, flour,
>lemon zest. These were refrigerator cookies so the dough was rolled
>into a log and refrigerated overnight. I was pleased with the result as
>far as ease of preparation, texture, butteriness, crumb. They didn't
>have the intense lemon flavor I was hoping for.
>
>I decided to make them again tripling the amount of grated lemon zest.
>I couldn't find the recipe I used the first time (had written it on a
>scrap of paper in the library) so I used the recipe for refrigerator
>cookies in Joy of Cooking tripling the lemon zest. The dough is in the
>refrigerator as we speak.
>
>Question: To get an intense lemon flavor on the cookies, instead of
>pressing them in granulated sugar before baking, might I brush them with
>lemon juice mixed with sugar? I'm thinking the flavor would be right,
>but I'm worried about them burning on top. Or is there some other
>reason not to do this that I haven't thought of? I've got 3 naked
>lemons sitting in my fridge with no zest on them.

Boyajian lemon oil is your friend! You can use some as a zest booster in
recipes.

I made some lemon sugar cookies out of "Luscious Lemon Desserts" and the
last step was mix up a couple of drops of lemon oil with sugar and press
them. They were incredibly good. Fiddlier than I like for cookies but I
couldn't stop eating them.

Charlotte