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Lemon Crisp Cookies
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Readers send me the nicest surprises: cat hair removers, photos, books, paintings,
and sometimes tasty treats like Lemon Crisp Cookies. Book club reader, Beverly Ferro, shared one of her favorite recipes with me. I bought some tea bags at Starbucks, and these cookies sound like just the right, light, treat to go with them. (Don't let the refrigerator time deter you from trying the recipe.) |
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LEMON CRISP COOKIES
Ingredients:
3/4 cup butter, softened
1 cup sugar
1 egg
1 Tbsp. grated lemon peel
1 1/2 cups flour
sugar or powdered sugar.
Combine butter and sugar in a large mixer bowl. Beat at medium speed until creamy. Add egg, Lemon peel, and continue beating until well
mixed. Reduce speed to low, add flour. Beat until soft dough forms, about 2 - 3 minutes. Divide dough in half. Shape each half into 8 logs, 1 1/2 inch in diameter. Wrap tightly in plastic wrap. Chill 2 hours or overnight.
Heat oven to 350 degrees. Cut rolls into 1/4 inch slices. Place one inch apart on ungreased cookie sheet. Bake 8 - 12 minutes until edges are lightly browned. Let stand one minute, remove from cookie sheet, roll in sugar while warm and again when cooled. Makes 6 dozen cookies.
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