Ingredients

• lemon peel, 1/8" strips, blanched
• simple syrup (equal parts sugar and water)
• sugar
• 4 T unsalted butter
• 2 C sugar
• 1 ea egg
• zest of 2 lemons, fine chop
• 2/3 C all-purpose flour
• 1/4 t baking soda
• pinch of salt

Instructions

1. Candied lemon peel: Simmer the lemon peel in the simple syrup for 15 to 20 minutes, remove from heat and let steep overnight. Air-dry on a cooling rack, then toss in sugar to coat. Chop fine.
2. Cream the butter and 1 C sugar until light and fluffy, about 3 to 5 mins. Add the egg and mix at high speed until combined. Add the lemon zest and beat to combine.
3. Whisk the flour, baking soda, salt, and candied lemon peel in a fresh bowl. Add to the butter mixture and mix at medium-low speed until combined, about 20 secs. Transfer to a sheet of plastic wrap and chill until firm, 10 to 20 mins.
4. Shape the dough into 1 inch balls and roll in the remaining sugar. Place the dough balls on non-stick baking sheets, 2 inch spacing, and flatten each to 1/4 inch.
5. Bake at 350 until just golden, about 10 mins. Cool on wire rack.

Source: unknown

Contributed by: Skip