Frosted Lemon Sugar Cookies

Makes about 30

Ingredients

Instructions

In a large bowl, beat butter, shortening, 1 cup granulated sugar, and zest with a mixer at medium speed until fluffy, about 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined. Cover and refrigerate dough for at least 2 hours or for up to 2 days.
Preheat oven to 375°. Line baking sheets with parchment paper.
Place remaining 3 tablespoons granulated sugar in a small bowl. Using a 1½-inch spring-loaded scoop, scoop dough, and roll into balls. Roll balls in sugar, and place 2 inches apart on prepared pans. Gently flatten balls to ½-inch thickness.
Bake until lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Spread Lemon Frosting onto cookies, and sprinkle with sanding sugar. Refrigerate in an airtight container for up to 3 days.