Lemon Crinkle Cookies

Yields 6 1/2 Dozen using 1 tablespoon cookie scoop

Ingredients:
2 Cups flour, all-purpose
1 1/2 tsp baking powder
1/2 tsp salt, table
1 Cup sugar, white
1 Tbls zest, lemon
1/2 Cup Crisco, butter-flavored sticks
2 Large egg, whole at room temperature
1/4 Cup juice, lemon
1/2 tsp extract, lemon
1/2 Cup sugar, powdered sifted

Tools Needed:
Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid

Directions:
Combine flour, baking powder, and salt in a bowl. Set aside.

With clean fingers, rub the zest into the granulated sugar until very fragrant.
In a stand mixer, cream the butter and sugar together until light and fluffy.

Add the eggs, one at a time, mixing until smooth.

Add the lemon juice and lemon extract, and mix again until smooth.

Add the flour mixture and mix until the dough just comes together.

Preheat the oven to 350 degrees.

Roll dough into 1 tablespoon balls, then roll in powdered sugar until well coated. Arrange 2 inches apart on a parchment-lined baking sheet.

Bake for 8 to 10 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s