Lemon Chewy Crisps
"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."
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 1 egg
- 1 tablespoon lemon zest (+++)
- 1 1/2 teaspoons fresh lemon juice
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1/2 cup sliced almonds
- SHOULD: double or triple the receipe
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.
I added 3 tablespoons of fresh squeezed lemon juice to the dough and dipped the balls in juice then sugar to enhance the lemon flavor.
Become softer when stored overnight.
Instead of adding lemon juice, I used 2-1/2 tablespoons of frozen lemonade concentrate and I think it is lemony enough.
I also used 1/2 teaspoon of almond extract instead of the vanilla extract and I added a couple more tablespoons of flour.
Then I chilled my dough for about 45 minutes before baking.
If you want the cookies to be fancy looking, you can roll the dough into 1 inch balls; then flatten the balls to about 1/4 inch thick using the bottom of a glass that has been moistened and dipped in granulated sugar.
Lastly, used almond slices that are not broken and arrange three almond slices like spokes on a wheel and press them in slightly. This makes them look elegant.
Oh, and I also chilled the cookies for about 10 minutes right before putting them in the oven. That part may not be necessary, but I thought it would keep them from flattening out too much. I only baked mine for 8 minutes.
reduced the sugar to 1/2 cup, added 1/2 cup chopped cranberries, 1 tsp lime juice, upped the baking powder to 1 tsp and baking soda to 1/2 tsp. I baked them in tiny paper cups for 17 mins. They tasted very very good. To pass the acid test, I made these lemony cupcakes for tea with a bunch of discerning ladies but this time I topped them with cream cheese and a frosted cranberry which I also got from AllRecipes. Those baby cupcakes looked so pretty! My goodness, the ladies were fighting over the last few cakes. But they were all my good friends so we had a really good time with me handing out the recipe like favours!