Lynn’s Lemon Crisps by julie t.

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Lynn’s Lemon Crisps
Submitted by Julie T. on January 12, 2011 at 12:34 pm

DESCRIPTION
tangy and crisp

SUMMARY
Yield 0 50 Source Lynn Newman File under Refrigerator cookies

INGREDIENTS
1 1/2 cups all purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
10 Tbsp unsalted butter, room temperature
1/2 cup plus 3 Tbsp granulated sugar
1 tsp. vanilla extract
1 Tbsp. pus 1 tsp. grated or minced lemon peel
1/4 cup freshly squeezed lemon juice

INSTRUCTIONS
Sift or mix together flour, baking powder, baking soda and salt in a small bowl and set aside.

In a mixing bowl, combine sugar, butter, vanilla and lemon peel.
Using an electric mixer on medium speed, cream until light and fluffy. Stop mixer during process and scrape down side bowl. Add lemon juice and mix until combined.

On low speed, slowly add flour mixture, scraping down bowl several times. Mix until well combined and fluffy.

Place a 20 inch length of wax paper or plastic wrap on the work surface. Shape the dough into a log about 12 to 14 inches long. Place the log midway along one long side of the paper and roll the dough up into the paper. Twist the ends of the paper roll to close. Refrigerate 4-6 hours or up to 2 days.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or leave sheets UNGREASED. Using a sharp knife, cut the unwrapped dough log into 1/4 inch slices. Place 1 inch apart on the baking sheet.

Bake for 12 to 14 minutes or until they are golden around the edges. Allow to cool on the baking sheets. Store in airtight container. Can also be frozen for up to 2 weeks

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