Amber Sunday's LEMONADE COOKIES
makes about seventy cookies
good with lemons but best with Meyer Lemons

Lemon Mixture
3/4 cup strained lemon juice
3/4 cup sugar
2Tbs. light corn syrup
1 Tbs. finely grated lemon zest

Cookie Batter

3 cups all-purpose flour sifted/stirred  together with
1 tsp. baking soda
 and 1/4 tsp. salt

2 sticks unsalted butter (softened)
1 cup sugar
2 large eggs

for finishing cookies
1/3 cup reserved lemon mixture
sugar for sprinkling

Pre-heat oven to 400 degrees

1. for the lemon mixture, combine the juice, sugar and corn syrup in a medium nonreactive saucepan andbring to a simmer over medium heat, stirring occaisionally. When all the sugar is dissolved, remove the pan from the heat and cool the mixture to room temp. Stir in zest. Reserve 1/3 cup of mixture for finishing cookies.

2. In a mixer or with an electric beatter blend  butter and sugar until combined. Beat in eggs, one at a time. Lower speed on machine and beat in half of the flour mixture, then the lemon mixture (except the reserved 1/3 cup), then the rest of the flour.

3.Give the whole thing one big stir with a spatula

4. Drop in rounded teaspoonfulls about three inches apart onto cookie sheets lined with parchment paper or foil.

5. Bake for 8 to 10 minutes or until they have spread and slightly risen and are lightly golden.

6.  Slide papers off of sheets and immediately brush with lemon mixture. Sprinkle with sugar after they have cooled.