Name: Lemon Chewy Crisps
Yield: 24
Ingredients: Butter, softened - ½ cup; White sugar - ¾ cup; Egg - 1; Lemon zest - 1 tablespoon; Fresh lemon juice - 1 ½ teaspoons; Vanilla extract - ¾ teaspoon; Baking powder - ½ teaspoon; Baking soda - ¼ teaspoon; All-purpose flour - 1 ¼ cups; Sliced almonds - ½ cup

Recipe information

Cooking:

Servings per container:

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Ingredients for - Lemon Chewy Crisps

1. Butter, softened - ½ cup

2. White sugar - ¾ cup

3. Egg - 1

4. Lemon zest - 1 tablespoon

5. Fresh lemon juice - 1 ½ teaspoons

6. Vanilla extract - ¾ teaspoon

7. Baking powder - ½ teaspoon

8. Baking soda - ¼ teaspoon

9. All-purpose flour - 1 ¼ cups

10. Sliced almonds - ½ cup

How to cook deliciously - Lemon Chewy Crisps

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.

3. Stage

On low speed, beat in flour just until blended.

4. Stage

Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.

5. Stage

Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.