Lemon Snickerdoodles
 
 1/2 cup (one stick) unsalted butter, room temperature (but still firm)
 3/4 cup sugar
 2 tablespoons almond paste
 zest of two large lemons
 1 egg
 1 teaspoon vanilla
 1/4 teaspoon cream of tartar
 1/4 teaspoon baking soda (bicarbonate of soda)
 1 1/2 cup flour
 1/2 cup coarse sugar or sanding sugar for rolling
 
 Zest your lemons over your mixing bowl to capture any of the oils released. 
 Be careful to remove only the lemon’s zest and not the bitter white pith. 
 
 Using a stand mixer with the paddle attachment or hand beaters, cream together 
 the butter, lemon zest and sugar on medium-high speed for several minutes 
 until light and fluffy. Reduce speed to low and mix in the egg and vanilla. 
 Add the cream of tartar and baking soda then the flour, mixing until it forms
 a uniform dough.
 
 Turn out the moist dough onto a piece of plastic wrap, form into a rough 
 rectangle and wrap in plastic. Place the dough into the refrigerator and 
 allow to chill for several hours or over night. This will make the dough 
 easier to handle and will prevent the cookies from melting too quickly 
 (resulting in flat crinkly edges) when you put them into the oven.
 
 If you don't have several hours to wait, form the dough into the rough 
 rectangle and wrap in plastic. Then stick in the freezer for 15-20 minutes.
 
 When you're ready to roll and bake, pre-heat your oven to 375°F and line a
 baking sheet with parchment or silicone baking mats.
 
 Roll your dough into one inch balls and then roll each in a bowl of sanding 
 or coarse sugar.  You can also ensure uniform size by using a knife to divide
 the dough into squares after removing it from the refrigerator.  Then roll 
 each square into a ball and roll in sugar.
 
 Arrange the balls on your pan, giving them plenty of room to spread.
 
 Bake the cookies for approximately 10 minutes on the lower-middle rack of 
 your oven. Remove from the pan and allow to cool completely on a wire rack.
 
 Adaptation on Ms. Humble’s adaptation of a BH&G recipe.