This recipe was the winning cookie on an L.D.S. Web site. I tried it and thought it was very good. I love chocolate crinkles, but this lemon version is light, crisp and has just enough lemon to say it is Spring...bring on the citrus. Not too sweet either, but rolled in powdered sugar to give them the typical crinkled look. I am also glad to say that this cookie, when stored covered, did not dry out but remained chewy. Oh, go on, give it a try!
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla
1 egg
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon each baking powder and salt
1/8 teaspoon baking soda
1 1/2 cup flour
1/2 cup powdered sugar
Combine all ingredients except powdered sugar. Mix well and chill for 30 minutes. Roll heaping teaspoons of dough into balls and roll dough balls in powdered sugar. Bake on ungreased cookie sheets for 9-11 minutes at 350 degrees until barely browned on edges and matte (not shiny and damp looking). Cool 3 minutes before removing to cookie racks to cool. Makes about 40? Can't really remember and now we have eaten them all!
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