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Lemon Crinkle Cookies.

Lemon Crinkle Cookies.

Easy and brilliant results. If you double the recipe like I did, they will fill up your cookie jar, put some in the freezer for later.

Ingredients

  • 125g butter, softened
  • 1 cup caster sugar
  • 1/2 teaspoons vanilla extract
  • 1 egg
  • 1 tsp lemon zest
  • 1 tb fresh lemon juice
  • 1/4 tsp salt
  • 1 1/2 cups of self raising flour
  • 1/2 cup caster sugar, extra

Method

Preheat oven to 180 degrees celsius. Cream butter and sugar until fluffy.

Add vanilla, egg, lemon zest and juice - then the flour, it should come together to a thick and soft dough.

Roll into balls about the size of a large walnut, then roll in sugar. Place on greased baking tray and flatten down a little and then bake for about 10 minutes until the edges just start to darken.

Cool on baking tray for about 5 minutes then transfer to cooling trays until completely cooled.

Store in airtight container for up to 5 days in the pantry or 2 months in the freezer (zip lock bags are great to put them in lots of 5 for later).

Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills.

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