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Slice and Bake Lemon Crisps




Source of Recipe


Internet


List of Ingredients




1 cup granulated sugar
3/4 cup Unsalted Butter, softened
1 large egg
1 tablespoon grated lemon peel
1 1/2 cups all-purpose flour
Sugar or powdered sugar


Recipe



Combine 1 cup sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and lemon peel; continue beating until well mixed. Reduce speed to low; add flour. Beat until soft dough forms. Divide dough in half. Shape each half into 8-inch (1 1/2-inch diameter) log on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm (2 hours or overnight). Heat oven to 350œF. Cut logs into 1/8 to 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheets. Roll cookies in sugar while still warm and again when cool.

Makes 6 1/2 dozen cookies.

VARIATION: Sugared Lemon Almond Crisps: Stir 1/3 cup finely chopped almonds into dough after beating in flour.