2
Cream together the sugar and butter until it's light and fluffy. Make sure the butter is at room temperature for this step.
3
Add one egg with the lemon juice and extracts. Beat just until combined. Repeat with the second egg.
4
Add a spoonful or two of the flour mixture at a time and stir until incorporated. Repeat until all the flour mixture is combined into the dough.
5
Chill the dough. Then, form into balls and bake on a parchment paper-lined baking sheet. Cool on a baking rack.
Maple-Ginger Cookies
Kahlua & espresso cookies
butterscotch, coconut & bourbon cookies