Well I guess I better post something on my blog since I have been enjoying myself and being lazy with my brother and sister-in-law for the last week. They have gone down to Arizona to warmer weather to visit family and I would have loved to have gone as the weather here stinks of late. Is it ever going to warm up, they say this weekend, 80's on Sunday. I'll believe it when I see it. I bought a new camera (just like yours Megan) and have to play around with it for a while before I use it for the blog. Very excited! Hopefully my pictures will improve in lightness and all around quality.
This is a lite crispy cookie that just reminds me of a summer type cookie. I like them on the crispy side but if you prefer a softer cookie then just bake it for less time and it should be just the way you want it. This is a typical snickerdoodle recipe with all the lemony goodness added instead of cinnamon. So, if you have made snickerdoodles before you know what I mean about the crispy or soft thing. Don't let them fool you when they look not quite finished at 7-8 minutes if you like them softer, they are probably done. Cool slightly before removing from the cookie sheet.
1 cup Crisco shortening
1 1/2 cups sugar
2 teaspoons vanilla
zest of one lemon
4 tablespoons fresh lemon juice, if you get pulp in the juice that's just fine.
add to shortening mixture
2 3/4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
add to creamed mixture and mix just until all combined.
2 tablespoons sugar, in a small bowl to roll dough in.
I use a small cookie scoop to form the cookies and then roll them in sugar and put them on parchment paper on a large cookie sheet.
Bake on 400 degrees for 7-10 minutes. Watch carefully to make sure they don't get more brown than you want.