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
- ½cup butter, softened
- ¾cup white sugar
- 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
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Beat 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 3On low speed, beat in flour just until blended.
Step 4Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
Step 5Bake 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.