Quickylemoncrispcookies Recipes

LEMON CRISP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Beat butter and sugar until fluffy.
• Add egg, lemon zest, juice, vanilla and beat again.
• In Separate bowl, Sift together Baking powder, baking soda, salt and flour.
• Add dry ingredients to wet in two batches, until just blended.
• Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
• Sprinkle with colored sugar.
• Bake for 10-12 minutes until edges are lightly browned.
• Cool on cookie sheet for 1 minute then move to a cooling rack.

QUICKY LEMON CRISP COOKIES

Steps:

• Cream shortening, then add flour baking soda and salt.
• Mix well and add sugar and the pudding mixes and blend well.
• Add eggs and mix.
• Drop by teaspoon on greased cookie sheet and bake at 375 degrees for 8 to 10 minutes.

CRISP LITTLE LEMON COOKIES

Steps:

• Combine cake mix, margarine, and egg; blend well. Fold in cereal.
• Form 1-inch balls, pressing firmly onto ungreased cookie sheet.
• Bake at 350 for 9-12 minutes, or until golden brown around edges.
• Cool 1 minute. Remove from cookie sheet.

LEMON CRISP COOKIES

Steps:

• Cream butter and sugar.
• Beat in lemon rind and juice,.
• Combine flour salt, baking soda, and ginger.
• add to creamed mixture.
• Cover and refrigerate until firm.
• Shape dough into cylinder 1 3/4 inch in diameter.
• Wrap in plastic and chill until very firm or freeze.
• Cut into very thin 1/8" or less.
• Place on greased baking sheets.
• If desired sprinkle with topping.
• Bake 375 for 6-8 min until very lightly browned.
• Let cool for 5 min before removing from pan.

LEMON CHEWY CRISPS

Steps:

• 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.

LEMON CRISP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine all the ingredients (dough will be crumbly). Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake 10-12 minutes or until set. Cool 1 minute; remove from pan to a wire rack to cool completely.