2 cups all-purpose flour

½ tsp baking soda

¼ tsp salt

½ cup butter, melted and cooled

1 cup granulated sugar

1 large egg

1 large egg yolk

2 Tbsp freshly squeezed lemon juice

1 Tbsp freshly grated lemon zest

1 tsp lemon extract

½ cup powdered sugar

Mix together flour, baking soda, and salt and set aside. In a large bowl, mix the melted butter and granulated sugar with a whisk until smooth. Add the egg and egg yolk and combine with a whisk. Add lemon extract, lemon juice, and lemon zest and whisk together. Stir in the dry ingredients and mix until a dough forms. Refrigerate for 2-4 hours. Preheat the oven to 325 F. Roll the dough into 1-inch balls and roll in the powdered sugar, coating completely. Place the balls 2 inches apart on a baking sheet lined with parchment paper. Bake for 10-12 minutes until the edges are fully set, and the middle is not too wet to the touch. Cool completely before serving. Makes 18 cookies.

Recipe courtesy of Laura Garza, Beech Grove