Wednesday, December 18, 2013

Lemon Crinkle Cookies

Lemon Crinkle Cookies

In a large bowl, cream until light and fluffy:
1/2 cup softened butter (yes real butter)
1 cup granulated sugar

Whip in:
1/2 tsp. vanilla
1 whole egg
1 tsp. lemon zest
1 Tbl. fresh lemon juice

Scrape sides of bowl and mix again.

Combine dry ingredients in a separate bowl with a wire whisk:
1 1/2 cups all-purpuse flour
1/4 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda

Stir the dry ingredients into the wet ingredients slowly until just combined.
Scrape sides of bowl and mix again briefly.

On a large plate, pour
1/2 cup powdered sugar
Shape heaping teaspoon of dough into a ball and roll in the powdered  sugar.

Place on baking sheet and repeat with remaining dough.

Bake 9-11 minutes (7-9 minutes if using dark non-stick baking sheets) or until bottoms begin to barely brown and cookies look matte (not melty or shiny

Remove from oven and allow cookies to cool for 3 min. on the baking sheet before transferring to a cooling rack.