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1
Preheat oven to 350u00b0.
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2
Sift flour, baking soda, and salt into a bowl and set aside.
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3
Put sugars and lemon zest in the bowl of an electric mixer (paddle attachment if available) and mix at medium speed for about 30 seconds (until well blended).
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4
Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes.
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5
Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds.
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6
Reduce speed and gradually add flour mixture. Mix until just combined.
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7
Chill mixture for at least 15 minutes.
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8
Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart.
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9
Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes.
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10
Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick.
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11
If desired, sprinkle cookies with sanding sugar and brush lightly with wet pastry brush. Sprinkle with more sanding sugar to taste.
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12
Return to freezer for approximately 5 minutes.
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13
Bake at 350u00b0 for 15 minutes.
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14
Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool.
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15
Repeat from step 8 till cookie mixture is depleted.
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16
Cookies can be stored in an airtight container at room temperature up to 3 days.
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17
Finished cookies should weigh just about 21 grams and measure about 3 1/4 inches in diameter.
