Lemon Chewy Crisps
Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don't have the almonds, you can substitute 1/4 cup additional sugar instead.
- Serves: 2 persons
Ingredients
- ½cup butter, softened
- ¾cup white sugar
- 1egg
- 1tablespoon lemon zest
- 1½ teaspoons fresh lemon juice
- ¾teaspoon vanilla extract
- ½teaspoon baking powder
- ¼teaspoon baking soda
- 1¼ cups all-purpose flour
- ½cup sliced almonds
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).Step 2
Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.Step 3
On low speed, beat in flour just until blended.Step 4
Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.Step 5
Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.