3-3/4 cups/887 mL all-purpose flour
2 tbsp./10 mL baking powder
1/4 tsp/1 mL Watkins Coarse Sea Salt, freshly ground
1 cup/250 mL unsalted butter, softened
1-2/3 cups/394 mL sugar
1-1/4 cups/300 mL sugar
2 large eggs
1 tsp/5 mL Watkins Pure Vanilla Extract
1/4 tsp/1.25 mL Watkins Pure Lemon Extract
1 tsp/5 mL lemon zest
3 oz/89 mL lemon juice, strained
3 tbsp/45 mL meringue powder
1/2 tsp/2.5 mL cream of tartar
3-3/4 cup/930 mL confectioners' sugar
Cookies: In a bowl whisk together the flour, baking powder and salt, set aside. Cream the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, one at a time, mixing on medium speed until well incorporated. Mix in the extracts and zest. Add the dry ingredients and mix just until it comes together and no flour is visible. Divide the dough into two or three packets and refrigerate the dough until set, about an hour.
Preheat the oven to 350° F/180° C. Line baking sheets with parchment paper. Using enough flour to prevent the dough from sticking, but not too much or the cookies will be tough. Roll it out to about 1/8-inch/3-mm thick circle. Use a star (or other) shaped cookie cutter to cut out the cookies. Set cookies on the prepared baking sheets, leaving some space between them. Bake for about 8 minutes, or until just golden on the bottoms.
Royal Icing: Combine all of the ingredients for the icing in the bowl of a stand mixer, fitted with the whip attachment. Blend together on low speed until all the sugar is blended with the lemon juice, then turn it up to medium-high and whip to stiff peaks. For simple decorations: Spread a thin layer of the icing over the cookie. While the icing is still soft, sprinkle the cookie with the icing sugar.
Makes approximately 24 cookies