Lani's Lion House Lemon Crinkle Cookies

These are to die for - if you're a lemon lover!

½ cup butter, softened

1 cup sugar

½ tsp. vanilla

1 egg

1 tsp. lemon zest

1 Tbsp. fresh lemon juice

¼ tsp. salt

¼ tsp. baking powder

1/8 tsp. baking soda

1 ½ cup flour

½ cup powdered sugar

Preheat oven to 350. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light & fluffy. Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.  Pour powdered sugar onto a large plate.  Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11* minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny).  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick dark baking tray, reduce bake time by 2 minutes.

*Makes 24 cookies.  Calorie count is about 110 per cookie - you're welcome. :)