Description
Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don’t have the almonds, you can substitute 1/4 cup additional sugar instead.
Ingredients
- ½ cup butter, softened
- ¾ cup white sugar
- 1 egg
- 1 tablespoon lemon zest
- 1 ½ teaspoons fresh lemon juice
- ¾ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ cups all-purpose flour
- ½ cup sliced almonds
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- On low speed
- beat in flour just until blended.
- Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
- 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.
Servings: 24