Sunday, March 4, 2012

Lemon Crinkles

It seems like I never have time to blog anymore!  I made these cookies weeks ago.  They were very good- simple, but full of flavor with a great texture.  I love anything lemon.  I used my smallest cookie scoop to form these and it produced tiny, perfect cookies. 

My mom is visiting and we're having fun cooking, and playing with baby.  :) 

Lemon Crinkles
adapted from Mels Kitchen Cafe
Makes about 2-3 dozen

1/2 cup (8 tablespoons) butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1-2 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice, from about 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar

1.  Preheat oven to 350 degrees. Line baking sheets with parchment paper or lightly coat with cooking spray.

2.  In a large bowl, (I used my Kitchenaid), cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest and juice and mix well, scraping down the sides as needed. Add the dry ingredients (except the powdered sugar) and mix until just combined. Place the powdered sugar in a large plate or shallow pie dish. Roll tablespoon-size balls of dough in the powdered sugar to coat. Place on the prepared baking sheets, about 2 inches apart.

3.  Bake the cookies for 7-11 minutes. The cookies will not be browned on the edges but they will have lost a bit of their shininess on top. Do not overbake! Cool the cookies on a cooling rack and store in an airtight container, or eat immediately.
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