Crisp Lemon Cookies
April 27, 2020
Crisp Lemon Cookies
Yield: 4½ dozen cookies.
I melt the chips in a zip-close bag, and cut off one corner to drizzle.
Print Recipe Pin Recipe Facebook Add Your CollectionIngredients
- 1⅓ cups butter softened
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- ¼ cup sugar
- ¾ cup vanilla or white chips melted
Instructions
- In a large mixing bowl, cream butter and powdered sugar until light and fluffy.
- Beat in lemon juice, lemon peel and vanilla.
- Gradually add flour and mix well.
- Shape dough into 1-inch balls.
- Place on ungreased baking sheets 2 inches apart.
- Coat the bottom of a flat-bottom glass with cooking spray; dip in sugar.
- Flatten cookies with glass, redipping in sugar as needed.
- Bake at 325° for 11 to 13 minutes until edges are lightly browned.
- Remove to wire racks to cool.
- Drizzle with melted vanilla chips.
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