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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

LEMON CRISPS Recipe

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This recipe for LEMON CRISPS is from The Lackner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick (½ cup) butter, softened
¾ cup sugar
1 large egg
1 tbs. grated lemon peel
1½ tbs. lemon juice
¾ tsp. Vanilla
½ tsp. Baking powder
¼ tsp. Baking soda
1-¼ cups flour
Garnish: ½ cup sliced almonds or ½ cup sugar
Directions:
Directions:
1. Heat oven to 350ºF. Have cookie sheets ready.

2. Beat butter and sugar in large bowl with mixer on high speed until fluffy, beat in remaining ingredients except flour.

3. Drop by rounded teaspoonfuls 1-½” apart on unpressed cookie sheet. Sprinkle with almonds or sugar.

4. 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 airtight container at room temperature up to 1 week.

 

 

 

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