lemon crinkles

Our little lemon tree, actually it is more of a lemon bush, produces some really beautiful lemons. I say they are beautiful because the are. It is a Meyer lemon tree, which is thought to be originally crossed between a lemon and an orange. The lemon is not shaped like a true lemon but more round like an orange. The skin is thinner and they aren't quite as acidic. They are a darker yellow color and the skin is smooth and shiny. A near perfect lemon.

Recently, I tried a new recipe for Lemon Crinkle cookies. I think it is worth a share. 

 They are lightly lemon flavored and remain a little soft and chewy. It's like a little sunshine cookie. I think there are some of you that could use a little bit of sunshine and a reminder that spring is not far off, so I recommend you get a lemon and try this yourself.

Lemon Crinkles

1/2 c. butter, softened
1 c. granulated sugar
1/2 t. vanilla
1 egg
1 t. lemon zest
1 T. fresh lemon juice
1/4 t. salt
1/4 t. baking powder
1/8 t. baking soda
1  1/2 c. all purpose flour
1/2 c. powdered sugar

Preheat oven to 350. Grease light color baking sheet with non- stick cooking spray.
In a large bowl, cream butter and sugar until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in dry ingredients until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar on a plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet.

Bake 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool about 3 minutes before transferring to cooling rack.

*recipe from Lauren's  Latest Original Recipe

They are lightly lemony and slightly chewy with every bite!

Give them a try. You will enjoy every bite!