Ingredients:
1 stick (8 tablespoons/113 grams) unsalted butter, softened
1 1/3 cups(267 grams) granulated sugar, divided
2 tablespoons(20 grams) chopped preserved lemon peel (see Author Notes)
2 large eggs, at room temperature
1 tablespoonvanilla extract
2 1/2 cupsspooned and leveled all-purpose flour (320 grams)
1 1/2 teaspoonsbaking powder
3/4 cup(75 grams) confectioners’ sugar
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, 1 cup (200 grams) of the granulated sugar, and the chopped preserved lemon peel. Beat on medium speed until light and fluffy, scraping down the sides and bottom of the bowl halfway through, 2 to 3 minutes. Turn the mixer off, add the eggs and vanilla extract, and mix until pale yellow and very light, 2 to 3 minutes. Turn the mixer off, add the flour and baking powder, and mix on low speed just until a soft dough forms, 1 to 2 minutes. Tightly cover the bowl with plastic and chill in the refrigerator for at least 2 hours (overnight or a few days ahead is fine).
As the dough chills, place the remaining 1/3 cup (67 grams) granulated sugar in a shallow, wide bowl or on a plate and put the confectioners’ sugar in a second shallow bowl or on a plate.
Heat the oven to 350°F and set the racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats.
Using a medium 1 3/4-inch (#40) cookie scoop or 2 tablespoons, portion out the dough and roll into balls. Working with one dough ball at a time, roll in the granulated sugar, then in the confectioners’ sugar, then roll in the palms of your hands above the bowl of confectioners’ sugar to reshape them. Place the dough balls 3 inches apart on the prepared baking sheets (11 per sheet).
Bake both sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the cookies are puffed, the cracks no longer look wet, and the dough feels soft but resists slightly when poked with a finger (it shouldn’t cave in), 13 to 15 minutes. Let cool completely on the baking sheets.
Note: Two medium preserved lemons will yield about 2 tablespoons of chopped peel. To prepare them, run the preserved lemons under cold water to wash off some of the salt, then cut the peels into quarters. Using your fingers or a fork, pull the peel away from the flesh, and finely chop the peel. You will only use the peel in this recipe.
Make ahead: The dough can be stored in the bowl in the refrigerator, tightly covered with plastic wrap, for several days before baking. If the dough is too hard to portion, let it sit at room temperature for 10 minutes and try again.
Storage: The cookies will keep in an airtight container at room temperature for up to 1 week.