Sunday, March 4, 2012

Lemon Crinkle cookies

Ever since Hannah was two her favorite color has always been yellow. For some reason this means she must love everything yellow. Including lemons.

Now because Hannah asked so sweetly for lemon glaze on my pound cake I have some extra already cut lemons lying around and I really don't want to throw them out. Oh well, when life gives you lemons you need to make lemon cookies.

After searching through the original poseters posts I finally found the recipe.

What you'll need:

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

cream butter and sugar together until light and fluffy.

Add in vanilla, egg, lemon zest, and juice

Stir in all dry ingredients  excluding powder sugar until almost fully mixed. Scrape sides of bowl and mix again briefly.

 Pour powdered sugar into a bowl. Roll a good sized teaspoon of dough into a ball and roll in powdered sugar.

Place on  lined baking sheet and repeat with remaining dough.

Bake at 350 degrees 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.

Now I found that cooking them on the parchment paper made them take longer to cook. I had to cook them just a little longer on just a pan to get the bottom to cook.

Other than that, they are pretty good. I'd never had lemon cookies before and Hannah is excited.

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