LEMON TWINKLE COOKIES

MAKES 2½ DOZEN COOKIES

½ cup unsalted butter, at room temperature

½ cup granulated sugar

½ cup icing sugar, sifted 2 large egg yolks

1 tsp pure vanilla extract Finely grated zest of

1 lemon

3 tbsp freshly squeezed lemon juice

2 oz white couverture (baking) chocolate, melted and cooled to room temperature

1½ cups all-purpose flour

2 tbsp cornstarch

½ tsp each: baking soda and baking powder White decorator’s or sanding sugar, or granulated

sugar, for rolling

Preheat the oven to 325°F and line two baking trays with parchment paper; set aside.

In a large mixing bowl, cream the butter, granulated and icing sugars by hand or using an electric mixer on medium speed. Beat in the egg yolks, vanilla and lemon zest, then the lemon juice. (If the mixture looks a little curdled, sift ½ cup of the flour into the mixture to smooth it out.) Stir in the melted chocolate.

In a separate bowl, sift together the flour, cornstarch, baking soda and baking powder. Add all at once to the butter mixture and blend by hand or on low speed until combined (the dough will be soft but still manageable for scooping).

Use a small ice cream scoop or two teaspoons to shape the dough into balls. Roll the balls in the decorator’s sugar to coat thoroughly and arrange them on the baking trays, 2 inches apart. Gently press down on the cookies with the palm of your hand to flatten.

Bake until cookies can be gently lifted from the trays, 12 to 14 minutes. Carefully smack the trays down on the countertop to deflate the cookies (and get the crackle effect). Let cool on the trays for about 5 minutes, then transfer to a wire rack to cool completely.