LEMON CRISPS RECIPE RECIPES

QUICK LEMON CRISPS RECIPE | ALLRECIPES

Quick Lemon Crisps Recipe | Allrecipes image

This recipe was given to me years ago while visiting an aunt in Iowa. It is so easy that even my sister who can't bake to save her life, got them to turn out.

Provided by v monte

Categories Desserts Cookies International Cookie Recipes American Cookie Recipes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 dozen

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
¾ teaspoon baking soda
1 pinch salt
¾ cup shortening
1 cup white sugar
2 (3 ounce) packages instant lemon pudding mix
3 eggs

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Sift flour with baking soda and salt. Cream shortening, and then add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix well; then add flour mixture. Mix until well-blended. Drop teaspoonfuls of dough onto greased baking sheets.
Bake for 8 to 10 minutes in the preheated oven.

Nutrition Facts : Calories 55.5 calories, CarbohydrateContent 8 g, CholesterolContent 7.8 mg, FatContent 2.4 g, FiberContent 0.1 g, ProteinContent 0.6 g, SaturatedFatContent 0.6 g, SodiumContent 52.4 mg, SugarContent 2.8 g

LEMON CRISPS RECIPE | EPICURIOUS

Lemon Crisps Recipe | Epicurious image

With 35 percent fewer calories than sugar cookies, these sweets belong in your holiday cookie jar.

Provided by EPICURIOUS.COM

Yield Makes 40 crisps

Number Of Ingredients 11

Ingredients

1 1/2 cups sifted all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 small lemons
5 tablespoons butter, softened
1/2 cup sugar, plus additional for dusting

1 large egg, separated
1/2 teaspoon pure vanilla extract
2 sheets parchment paper

Steps:

Whisk flour, baking powder, baking soda and salt in a bowl. Grate zest from 1 lemon directly over another mixing bowl. Squeeze 3 tablespoons lemon juice into a third bowl; set aside. Add butter to lemon zest and beat with an electric mixer on medium until combined. Add sugar a little at a time; beat 1 minute. Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined. Add lemon juice, vanilla and remaining flour mixture. Beat until just combined. Form dough into a log about 8 inches long and 2 inches in diameter. Cover tightly in plastic wrap. Refrigerate 3 hours. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Cut dough into 40 thin rounds and place on baking sheets. Whisk egg white with 1/4 teaspoon water; brush on top of cookies. Dust each with a bit of sugar. Bake 8 to 10 minutes or until edges are golden. (If baking both sheets of cookies at the same time, alternate positions halfway through.) Let cool on baking sheet 5 minutes. Transfer to wire racks to cool completely.

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