Lemon Cooler Cookies

1 cup unsalted butter; room temp.

1/2 cup sugar

1 1/2 tablespoons grated lemon peel

1 egg yolk

1 teaspoon lemon extract

1/4 teaspoon salt

2 1/2 cups flour

sugar powdered sugar

Preheat oven to 375 degrees. Using electric mixer, cream butter in medium bowl until light. Gradually add 1/2 cup sugar and beat until fluffy, stopping occasi onally to scrape down sides of bowl. Beat in lemon peel, yolk, extract and salt . Add flour and beat just until blended (if dough is very stiff, beat with a wo oden spoon). Roll dough by tablespoonfuls into balls. Set dough balls on ungrea sed heavy baking sheets, spacing 3 inches apart. Dip bottom of 2-1/2"-round gla ss into sugar. Press down onto 1 dough ball, flattening into 1/4" thick round. Repeat with remaining dough balls. Bake until cookie edges begin to brown, abou t 10 inutes. Transfer cookies to racks and cool. Sift powdered sugar over tops. (Can be prepared 3 days ahead. Store at room temperature in airtight container . )

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busted by sooz