These disappeared quickly at our family dinner yesterday. A sweet little cookie for lemon lovers.
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla powder (can use extract)
1 large egg
2 tsp lemon zest
1 Tbl lemon juice
1½ cups flour
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup powdered sugar
Preheat oven to 350°. Place Silpat on perforated sheet or spray cookie sheets with non-stick cooking spray.
In large bowl, cream butter and sugar. Mix in vanilla, egg, lemon zest, and lemon juice. Stir in flour, baking powder, baking soda, and salt, no powdered sugar yet. Pour powdered sugar into a bowl. Drop about four small scoops of dough into powdered sugar, roll and cover completely. Place on cookie sheet, repeat with remaining dough.
Bake for 9-11 minutes or right before they start to brown, you want them to stay light. Cookies made with 1″ scoop I baked 9 minutes and 1½” scoop I baked 10 minutes. Cookies that don’t crinkle as well can be sprinkle with powdered sugar as they come from the oven. Cool cookies on pan a few minutes before transferring to cooling rack. Makes about 3 dozen (depending on the size).
If you are interested in Demarle bakeware and kitchen tools such as the Silpat please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.