Welcome to another edition of Tempt My Tummy Tuesday. It has been great having new people join in, every week. We are getting a good grouping of recipes. If you are new to the carnival, let me catch you up. My sister, Lisa, and I co-host this blog carnival. We invite you to share a recipe, kitchen/ cooking tip, great food find, anything foodie. Write about it on your site, make sure you mention TMTT and link back to Mr. Linky on Lisa's site.
This week I am featuring a recipe I just found in my Women's Day magazine for this month. It looks so good and I can not wait to try it. It is Lemon Crisp Cookies
If you do not have access to the magazine, you can find the recipe at Woman's Day.com
Lemon Crisp Cookies
1 stick unsalted butter softened
3/4 cup sugar
1 large egg
1 1/2 Tbsp each grated lemon zest and lemon juice
1/2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp each baking soda and salt
1 1/4 cups all purpose flour
1 cup powdered sugar
4 to 6 tsp lemon juice
1. Heat oven to 350ºF. Beat butter and sugar 2 minutes or until fluffy. Beat in egg, lemon zest and juice, vanilla, baking powder, baking soda and salt until well mixed. On low speed, beat in flour just until blended.
2. Drop by rounded teaspoonfuls 11⁄2 in. apart on ungreased baking sheets. Bake 10 to 12 minutes until edges are lightly golden. Cool on baking sheet 1 minute before removing to wire rack to cool completely.
3. Drizzle: Stir ingredients in small bowl until blended. Drizzle over cookies