lemon crisps

lemon crisps (Photo courtesy of fooding club)

1/2 c  unsalted butter, room temp
3/4 c sugar
1 egg, room temp
1 1/2 Tbsp lemon juice (juice of half a lemon)
1 1/2 Tbsp lemon zest (zest from the whole lemon)
1/2 tsp vanilla
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 c  flour

Preheat oven to 350F.
Cream together the butter and sugar, then add the egg, lemon juice, lemon zest and vanilla. Sift in the dry ingredients and mix until just combined. Drop by 1 1/2 tsps onto lined baking sheets and bake 10-12 min until lightly golden around edges. Let cool on sheets one minute before placing on racks to cool completely. Makes about 2 dozen.

Lemon Icing
1 c  icing sugar
4-6 Tbsp lemon juice

You probably won’t need this much icing, but it depends on how much icing you want to put on the cookies. I used around 3/4 c icing sugar and just enough lemon juice to make a thick paste.


Provided by the UMF Fooding Club

Meetings Mondays at 6pm in the Education Center Room 110