Lemon Chewy Crisps

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 tablespoon lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/4 cups all-purpose flour
• 1/2 cup sliced almonds

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. beat in remaining ingredients except flour until well blended.
• on low speed, beat in flour just until blended.
• drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. sprinkle with sugar or almonds.
• bake 10 to 12 minutes until edges are lightly browned. cool on cookie sheet 1 minute before removing to wire rack to cool completely. store in an airtight container at room temperature for up to one week. hint: these cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.