Lemon Crisps
Source: Inspired by Debbie Morgan
Equipment
- baking sheets
- parchment paper
- one ounce scoop
Ingredients
- 1 cup powdered sugar
- 1 cup granulated sugar
- 1 cup butter soft
- 3/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 4 cups plus 4 heaping tablespoons flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Glaze
- 4 cups powdered sugar
- 4 teaspoons lemon extract
- warm water
Instructions
- Cream together sugars, butter, and oil. Blend in eggs and vanilla. Blend together dry ingredients and add wet ingredients. Mix well.
- Scoop dough onto cookie sheet with black scoop and mash down with glass dipped into white sugar. Place in freezer and store in plastic bag when frozen.
- Preheat oven to 350 degrees F and place on parchment lined baking sheet and bake for approximately 10 minutes.
Lemon Glaze
- Ice with glaze made of 4 cups powdered sugar, 4 teaspoons lemon extract and enough warm water to make a thin glaze.