Serves: 10
Total Calories: 272
In a medium bowl with a fork, mix butter, lemon extract and, if desired, yellow food color until blended.
Add flour, 2/3 cup powdered sugar and salt stir until well blended. Divide dough in half. Cover and chill for 30 minutes.
Preheat oven to 325°. Place one portion of dough at a time on a surface lightly dusted with powdered sugar. Roll dough to about 1/4 -inch thickness. Dip cutters in powdered sugar and cut cookies. Place cookies 1 inch apart on ungreased baking sheets. Lightly sprinkle with granulated sugar before baking if not decorating cookies after baking.
Bake for 18 to 20 minutes or just until golden. Do not overbake. Cool cookies on wire racks. Frost cookies if desired. Store loosely covered if decorated otherwise store in an airtight container.
This Lemon Crisps recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.
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