Lemon sugar cookies

Continuing with using up meyer lemons.
This is a basic change of a sugar cookie recipe for important lemony purposes.

Ingredients:

• 1.5 cups whole wheat pastry flour
• A little less than 0.5 tspn baking powder
• 2 tblspn meyer lemon zest (2 lemons)
• 0.5 cups sugar
• 0.5 cup / 125g salted butter
• 1 egg
• 0.25 cups lemon juice

1. Mix the flour, baking powder, and lemon zest together
2. Cream the butter and sugar
3. Add the egg and lemon juice to the butter and sugar and mix well
4. Add the flour mixture in and mix until just come together (do not over mix)
5. Chill at least 2 hours or overnight

You can either try rolling the dough out like pie dough to cut out shape, or just scoop out 1in balls (I did ther latter).

Bake at 375F for 10minutes then let cool before icing.  

I iced with left over lemon syrup from making candied lemon peel, but a classic icing of lemon juice mixed with powdered sugar would also work well.

Make ~20 cookies.

These were popular, but I felt like they had a little too much baking powder flavor.  I might try and replace the baking powder with a small ammount of baking soda next time because the lemon juice will activate it.  Also I could have probably baked them longer to get more of a crunchy cookie, instead of a soft more doughy cookie.