In an attempt to appease them, I recently made Martha Stewart’s Retro Lemon Sugar Cookies, and let’s just say the crowd went ...

Use a bunny cookie cutter to create shapes and carefully transfer shaped cookies to the baking ... blend the butter and sugar using an electric hand mixer until creamy and light. Add in the egg and ...

Add the maple syrup, thyme leaves and lemon zest and pulse again until the ... Remove the tray from the oven and set aside to cool. The cookies will crisp up as they cool, but will still be ...

Micro-plane the zest of 1 lemon, and add it to a cup of ricotta. Add lemon juice to taste, plus sugar, a pinch of salt ... dough in plastic in a flat square shape, and refrigerate 3 hours.

Beat in eggs and vanilla and lemon peel until blended. Gradually add in flour mixture; beat just until blended. Shape into 1-inch ... edges are golden. Cool cookies on sheets 2 minutes on wire ...

For supereasy sugar cookies, try a roll-and-cut-style recipe. Just flatten the dough with a rolling pin and cut out shapes with a cookie cutter. The dough in this recipe is durable, so it can be ...