Sharp Lemon Cookie

I love lemon. I love lemon in desserts. I love lemon in savory dishes. I even love lemon drinks.

So it is not surprising that I loved this cookie!

The ginger gives the cookie a little of the ginger spiciness.

The lemon rind infuses throughout the cookie, so they have a lovely lemon flavor.

Dipping the tops of the dough in the granulated sugar gives them the crinkle effect on the tops.

The recipe is very easy to make, and very quick.

The biggest problem is the recipe only makes about two and a half dozen cookies. I would love for there to have been more, but it probably is a good thing there weren’t!

LEMON CRINKLES

1/2 Cup Shortening

1 Cup Packed Brown Sugar

1 Egg

1 Tablespoon Grated Lemon Rind

1 1/2 Cups All Purpose Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Cream of Tartar

1/4 Teaspoon Salt

1/4 Teaspoon Ground Ginger

Granulated Sugar

Heat oven to 350 degrees. Mix shortening, sugar and egg thoroughly. Blend in lemon rind. Blend together dry ingredients. Stir into sugar mixture. Roll into 1 inch balls. Dip the tops of each ball into sugar. Bake 10 to 12 minutes.