Lemon Chewy Crisps
I used the extra sugar and omitted the almonds. These were great! I would add more lemon zest next time to punch up the lemon flavor even more. These have gone on my “Favorites” list. They are addictive. I shared some with the Witowskys and they loved them too. – Kathy
Ingredients
-
- ½ cup butter, softened
- ¾ cup white sugar
- 1 egg
- 1 tablespoon lemon zest
- 1½ teaspoons fresh lemon juice
- ¾ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ½ cup sliced almonds (or ¼ cup sugar)
Instructions
Preheat oven to 350° F. 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. On low speed, beat in flour just until blended. Drop by rounded teaspoonfuls 1½ inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds. 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. If you don’t have the almonds, you can substitute ¼ cup additional sugar instead.
Makes 2 dozen (24 servings).
