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Recipe to Print-Lemon Crinkle Cookies

$scale_by Recipe Name: Lemon Crinkle Cookies Source: Submitted by: Last Modified: Course: Dessert Used in Baskets: No Base: Fruit Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 15.00 Minutes Number of Servings: 78 Inactive Prep Time: 0.00 Minutes Original Num Servings: 78 Cooking Time: 10.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $0.04 # Sides Included: 0 Difficulty: Easy Yields : 6.5 Dozen Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Yield based 1 Tbls cookie scoop. No need to chill the dough if using Crisco instead of butter.

Ingredients: Directions: Combine flour, baking powder, and salt in a bowl. Set aside. With clean fingers, rub the zest into the granulated sugar until very fragrant. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until smooth. Add the lemon juice and vanilla extract, and mix again until smooth. Add the flour mixture and mix until the dough just comes together. Chill the dough for 30 minutes before continuing. Preheat the oven to 350 degrees. Roll dough into 1 tablespoon balls, then roll in powdered sugar until well coated. Arrange 2 inches apart on a parchment-lined baking sheet. Bake for 8 to 10 minutes.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00