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    Lemon Crisps


    Source of Recipe


    Woman's Day


    Recipe Introduction


    For a nicely browned edge on these crispy-chewy cookies, bake them on a regular thin cookie sheet rather than a thick insulated one.


    List of Ingredients


    • 1/2 cup ( 1 stick) unsalted butter
    • 3/4 cup sugar
    • 1 large egg
    • 1 Tblsp. freshly grated lemon peel
    • 1 1/2 Tblsp. fresh lemon juice
    • 3/4 tsp. vanilla
    • 1/2 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1 1/4 cups flour
    • Garnish: 1/2 cup sliced almonds (optional)


    Instructions


    1. Preheat oven to 350 degrees.
    2. In a large bowl with mixer on high speed, beat butter and sugar until fluffy. Add egg, lemon peel and lemon juice, vanilla, baking powder and baking soda. Beat until well blended.
    3. Reduce mixer speed to low beat in flour until just blended.
    4. Drop heaping teaspoons 1 1/2 inch apart onto ungreased cookie sheets; sprinkle with almonds.
    5. Bake 10-12 minutes until edges are lightly browned.
    6. Cool on sheet for 1 minute, then remove to wire rack to cool.
    7. YIELD: 2 1/2 dozen


    Final Comments


    Note: You'll be able to squeeze more from the lemon if it's at room temperatue.
 

 

 

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