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

recipe reviews
Lemon Crisps
   #124504
 Rosemary (Georgia) says:
An awesome cookie - so delicate and crispy! I tweaked only slightly - I had only salted butter and reduced salt in recipe. Also I wanted a more intense lemon flavor so used slightly more lemon juice than recipe, also made a thin glaze with fresh lemon juice and powdered sugar. Baked them a full 12 minutes for a golden brown edge and bottom. Recipe is a keeper for sure.
   #151596
 VMaryC (New York) says:
Simple, elegant and the lemon is a wonderful choice for a Sunday supper with Italian sausage and homemade sauce. Reminds me of dinner in Sorrento with fresh lemons on our dinner table.

 

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