Instructions: * Note: To make your own candied lemon peel, simmer blanched lemon peel in a simple syrup (equal parts water and sugar) for about 15 to 20 minutes. Remove from heat and let sit in the syrup overnight. Dry the peel on a cooling rack and then toss in sugar to coat. Store the candied lemon peel in an airtight container.

Heat oven to 350 degrees. Line 2 baking sheets with Silpat nonstick baking mats and set aside.

In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar until light and fluffy, about 3 to 5 minutes, scraping down the sides of the bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.

In a bowl, whisk together flour, baking soda, salt, and finely chopped candied lemon peel; add to butter mixture and mix on medium-low to combine, about 20 seconds. Remove the dough to a sheet of plastic wrap. Chill until firm, about 15 to 20 minutes.

Pinch off dough and shape into 1-inch balls. Drop the ball in the sugar; using the sugar to keep the dough from sticking to your hands, roll the ball of dough around to coat completely in sugar. Place the cookies on the prepared baking sheet, about 2 inches apart. Press to flatten slightly, the cookies should be about 1/4-inch thick. (Keep the remaining dough in the refrigerator while not in use.) Bake until just golden, about 10 minutes. Remove to a wire rack to cool.

This recipe yields about 2 dozen cookies.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.