Ingredients:
½ cups butter, softened
1 cup sugar
½ tsp vanilla
1 egg
1 tsp lemon zest
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1½ cups flour
½ cup powdered sugar
1 cup sugar
½ tsp vanilla
1 egg
1 tsp lemon zest
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp baking powder
⅛ tsp baking soda
1½ cups flour
½ cup powdered sugar
Directions:
- Preheat oven to 350ºF. Grease light colored baking sheets with non-stick cooking spray and set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Whip in vanilla, egg, lemon zest and juice.
- Scrape sides and mix again.
- Stir in all dry ingredients, except powdered sugar, slowly until just combined.
- Scrape sides of bowl and mix again briefly.
- Pour powdered sugar onto a large plate.
- Roll a heaping teaspoon of dough into a ball and roll in powdered sugar.
- Place on baking sheet and repeat with remaining dough.
- Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte, not melty or shiny.
- Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non stick darker baking tray, reduce baking time by about 2 minutes.
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