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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Our lemon tree is exploding with lemons! My recipe calls for fresh lemon rind and juice. If you use packaged lemon zest, you might want to add more than the 2 teaspoons. This cookie is light and crispy, not moist and chewey. Ingredients:
2 3/4 cups flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup butter (soft) |
1/2 cup shortening |
2 eggs |
2 cups sugar |
2 teaspoons lemon rind |
3/4 teaspoon lemon extract |
3 1/2 tablespoons lemon juice |
1 1/2 cups oats |
1 cup powdered sugar |
Directions:
1. Cream butter, shortening, sugar and eggs, mix well, beat in lemon zest, juice and extract.
2. Add flour, baking powder and salt, stir in oatmeal.
3. Chill dough 2-3 hrs (I keep dough for up to 4-5 days and make a few at a time).
4. Roll dough in walnut sized pieces, toss generously in powdered sugar; place 1-2 apart on ungreased cookie sheet, flatten slightly with the bottom of a juice jar.
5. Bake at 350 about 12-15 minute or until browned around the edges. Make sure to let them brown enough so they will be crispy.
6. Cool and serve.
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