Recipe information
Yield
Makes about 72
Ingredients
Preparation
Step 1
Whisk together the flour, baking powder, and salt. Beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in the egg, zest, and flour mixture. Divide the dough in half; wrap in plastic. Freeze until firm, 20 minutes.
Step 2
Preheat the oven to 325°F. Unwrap one half on a lightly floured surface. Let stand 10 minutes. Roll out to 1/4 inch thick. Cut out circles with a 2-inch round cookie cutter. Transfer the cookies to parchment-lined baking sheets. Roll out the scraps; cut out circles. Repeat with the remaining dough.
Step 3
Lightly press one end of a clean 1 1/2-inch spool onto the surface of each cookie. Refrigerate the dough on the sheets 10 minutes.
Step 4
Sprinkle sanding sugar into the imprint on the cookies; brush off excess. Bake until golden, about 14 minutes. Cool on the sheets set on wire racks. Store airtight up to 1 week.
