Lemon Crinkle Cookies: A Taste of Spring

It's a beautiful, windy, day in East Central Indiana.....
The sun is out and I have tulips peeping through the ground in my flower beds, which makes me very happy! Spring will be here in 20 days, 6 hrs, 42 min and a few seconds.... but who's counting, right!?!?!
Here's a cookie recipe that we like. It is light and fluffy and reminds me of Spring. Enjoy!



Lemon Crinkle Cookies 
 Makes 2-3 dozen

                                  ½ cups butter, softened                    1 cup granulated sugar
                                  ½ teaspoons vanilla extract              1 whole egg
                                  1 teaspoon lemon zest                      1 Tablespoon fresh lemon juice
                                  ¼ teaspoons salt                              ¼ teaspoons baking powder
                                  ⅛ teaspoons baking soda                 1-½ cup all-purpose flour
                                                                                           ½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melted or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.



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