Lemon Tea Cookies

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 5 dozen cookies

Ingredients:

3 1/4 cups Pillsbury BEST® All Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup powdered sugar
1/2 cup Crisco® Vegetable Oil
2 large eggs
2 teaspoons grated lemon peel
2 teaspoons lemon extract
Granulated sugar

Preparation Directions:

1. Mix flour, baking powder and salt in small mixing bowl. Cream butter, granulated sugar and powdered sugar in large mixing bowl. Blend in oil, eggs, lemon peel and lemon extract. Stir in flour mixture. Cover and refrigerate for 2 hours.

2. Heat oven to 350ºF. Shape dough into 1-inch balls Place 2 to 3 inches apart on ungreased baking sheet. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar.

3. Bake for 10 to 12 minutes, or until edges are light golden brown. Remove cookies from pan immediately. Cool on wire rack.

Variation

1. Lemon Crisps: Follow recipe above, except shape dough into 3/4-inch balls and flatten to 1/16-inch thickness with sugar-dipped glass. Bake 7 to 9 minutes, or until edges are light golden brown.