Lemon Crinkle Cookies


½ cups Butter, Softened
1 cup Sugar
½ teaspoons Vanilla Extract
1 egg
1 tsp Lemon Zest
1 Tbsp Fresh Lemon Juice
1-½ cup All-purpose Flour
¼ teaspoons Salt
¼ tsp Baking Powder
⅛ tsp Baking Soda
½ cups Powdered Sugar
Preheat oven to 350 degrees. Grease pans well and set aside.  In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides of bowl and mix again. Stir in all dry ingredients (except powdered sugar) slowly until just combined. 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 bottom of cookies begin to barely brown.  Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

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