Khalil Wakim’s Lemon Cookies This recipe is special to me because it’s tied to cherished memories of baking with my grandmother, her kitchen filled with the bright scent of fresh lemons and laughter. Ingredients: • 1 cup white sugar • ½ cup butter, softened • 2 tablespoons fresh lemon zest • 2 large eggs • 1 tablespoon fresh lemon juice • ½ teaspoon vanilla extract • 1 ¾ cups all-purpose flour • 1 ½ teaspoons baking powder • ¼ teaspoon salt • ¼ cup confectioners' sugar for rolling Directions • Beat together sugar, butter and lemon zest in a large bowl using an electric mixer until light and fluffy, about 3 minutes. • Whisk together eggs, lemon juice and vanilla in a small bowl until combined. Beat into the butter mixture slowly on low speed. • Whisk together flour, baking powder and salt in a medium bowl. Add to the egg mixture slowly on low speed until just combined. Do not overbeat, the dough will be sticky. Cover and chill the dough in the refrigerator for 30 minutes, it will still be sticky after chilling. • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Form the dough into balls using a cookie scoop or tablespoon, then roll each in confectioners' sugar. Place them 2 inches apart onto the prepared baking sheets. Lightly smash each ball down using your hand. • Bake in the preheated oven until the centers are just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.