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LEMON CRISPS | |
1 1/2 cups all-purpose flour 1/2 tsp. salt 1/2 tsp. baking soda 1/2 cup butter 3/4 cup granulated sugar 1 egg, beaten 2 tsp. grated lemon rind 1 tbsp. lemon juice Sift flour with salt and baking soda. In small bowl with mixer at medium speed, Cream butter with sugar; add egg and lemon rind. Beat well. At low speed, beat in flour slowly, then add lemon juice. Refrigerate for 1/2 hour. Meanwhile, heat oven to 375°F. Grease two cookie sheets and shape cookie dough by tablespoonfuls into balls. Roll in granulated sugar until coated. Place two inches apart on cookie sheets. Using a fork, press down each ball until it is flat and round. Bake 10-12 minutes or until light golden brown. Remove to rack, cool. Makes about 25 cookies. Submitted by: ANN SLOWINSKI |
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