- Preheat oven to 350°F.
- Lightly grease baking sheets or line with parchment paper.
- In a large bowl of electric mixer, cream the butter and 1 cup of the sugar for about 1 minute.
- Beat in the eggs, one at a time, blending well after each, until the batter is fluffy and pale yellow, about 2 to 3 minutes.
- Stir in the lemon zest.
- In a medium bowl, stir together the flour and baking powder, stirring to distribute the ingredients evenly.
- Using a wooden spoon, fold the flour into the egg mixture; mix well.
- Gently knead the dough in the bowl for about 5 minutes.
- Place the remaining 1/2 cup of sugar in a shallow dish.
- Shape pieces of dough into 1 1/2-inch balls; roll in the sugar and place on prepared baking sheets, 2 inches apart.
- Flatten gently with the tines of a fork to make horizontal lines.
- Bake for 20 to 25 minutes or until a light golden color.
Makes about 4 1/2 to 5 dozen.
Approximate Nutrient Analysis per 2 cookie serving (based on 5 dozen):
120 calories, 4 g fat, 2 g saturated fat, 35 mg cholesterol, 70 mg sodium, 20 g carbohydrate, 0 g fiber, 7 g sugar, 3 g protein