Lemon Chewy Crisps
Description
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.
Ingredients
•
1/2 cup butter, softened
•
3/4 cup white sugar
•
1 egg
•
1 tablespoon lemon zest
•
1 1/2 teaspoons fresh lemon juice
•
3/4 teaspoon vanilla extract
•
1/2 teaspoon baking powder
•
1/4 teaspoon baking soda
•
1 1/4 cups all-purpose flour
•
1/2 cup sliced almonds
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
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.
3
On low speed, beat in flour just until blended.
4
Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
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.