Lemon Crinkle Cookies

Adapted from here
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
Zest of 1 lemon
1-½ Tablespoons fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

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

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Lemon Bars

Lemon Bars

I usually double this recipe and make in a 9x13 pan.

1/2 cup soft butter
1/4 cup powered sugar
1 cup flour

Cream butter and sugar, add flour. Spread in 8 x 8 pan and bake at 325 for 15 to 20 mins.

While crust is baking
2 eggs
1 cup sugar
2 tablespoons flour
2 tablespoons lemon juice

Beat eggs slightly and add sugar, flour, and lemon juice. Mix well and pour over hot crust after it comes from the oven. Bake for 15 to 20 mins at 325. Remove from oven and sprinkle with powdered sugar. Cool slightly before cutting into finger cookies.