Shelly's Recipe

LEMON CRISPS

Category: Cookies

1 stick butter, softened
3/4 cup sugar
1 large egg
1 tbsp freshly grated lemon peel
1 1/2 tbsp fresh lemon juice
3/4 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 cups flour
Garnish: 1/2 cup crushed or sliced almonds

Heat oven to 350. Beat butter and sugar in large bowl until fluffy. Beat in remaining except flour until well blended. On low speed, beat in flour just until blended. Drop by rounded tspfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with almonds.

Bake 10-12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store airtight at room temperature up to one week. Makes about 44 cookies.