Lemon Crinkle Cookies

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla extract

1 whole egg

1 teaspoon lemon zest

1 Tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1-1/2 cups all-purpose flour

1/2 cup powdered sugar

Directions:

Preheat oven to 350 degrees. Grease baking sheets lightly with non-stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides of bowl and mix again. Stir in slowly all dry ingredients except powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Shape a teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. If desired, dust cookies lightly with powdered sugar before serving.

This recipe was graciously given to me by my neighbor Tiffany, who is always baking up something delicious.