-
1
In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy.
-
2
Add the 1 cup of turbinado sugar and the lemon zest and beat at medium speed until fluffy.
-
3
Add the egg yolk and beat until smooth.
-
4
In a medium bowl, whisk the flour with the salt and baking powder.
-
5
Beat the dry ingredients into the butter at medium-low speed; the dough will be very soft.
-
6
Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap.
-
7
Roll out the dough 1/4 inch thick and transfer to 2 baking sheets.
-
8
Refrigerate until firm, at least 30 minutes.
-
9
Preheat the oven to 375.
-
10
Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured surface; remove the second sheet of parchment.
-
11
Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible.
-
12
Transfer the cookies to parchment paperlined baking sheets and sprinkle with turbinado sugar.
-
13
Bake for 12 to 14 minutes, or until golden.
-
14
Let cool on the baking sheet for 10 minutes, then, using a metal spatula, transfer to a rack to cool completely.
-
15
Reroll the scraps, and stamp out more cookies, chilling between batches.
