when life hands you lemons...

...find some shmuck who'll buy them from you for a profit.

Just kidding. You should obviously make a lemon dessert, and as lemon desserts go, these cookies are pretty terrific. They're essentially sugar cookies--they have that same buttery texture and sugar-coated goodness. However, by a)thoroughly mixing some lemon zest with your sugar before you cream it with the butter, and b)adding a little lemon juice, you can easily have the most refreshing sugar cookies known to mankind.

I personally love the crackled top of cookies like these. I never really thought about it, but to achieve that look, you apparently need to have the tops of the cookies set early so they don't expand while the innards are still trying to rise. With that being said, the oven must be hot enough to cook the tops first, there has to be a proper amount of leavening, the cookie balls have to be thick, and you don't want to overmix the dough such that gluten forms. Who knew so much was involved in getting that rustic look?

If you're seeking a simple yet invigorating batch of cookies, look no further.

Sugar Cookies, Lemonized
(based on this recipe)
Makes about 3 dozen cookies

Ingredients:

• 2-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Zest of 2 lemons
• 1-1/2 cups granulated sugar
• 1 cup butter, at room temperature
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1/2 cup granulated sugar for rolling cookies

Directions:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats and set aside.
In a small bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Using a mixer, beat together lemon zest and sugar until all you can smell is lemon permeating the air.
Add your softened butter and beat until smooth and creamy.
Add egg, vanilla extract, and lemon juice and mix until combined.
Gradually blend in the dry ingredients.
Roll rounded tablespoons of dough into balls and roll in sugar.
Place on prepared baking sheets, about 1-1/2 inches apart.
Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set.
Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.