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Crisp Lemon Cookies



In a large bowl, cream butter and confectioners' sugar until light and fluffy.
Beat in the lemon juice, peel, and vanilla.
Gradually add flour and mix well.
Shape dough into 1 inch balls and place 2 inches apart on ungreased baking sheets.
Coat the bottom of a glass with cooking spray and dip in sugar.
Flatten cookies with glass, redipping in sugar as needed.
Bake at 325 for 11 to 13 minutes or until edges are lightly browned.
Remove to wire racks to cool.
Drizzle with melted vanilla chips.