Lemon Crinkle Cookies

 While I am fully embracing the onset of fall, I completely understand if you're not.  In fact, to help ease you into it, I thought I'd send one more summer treat before the apple/pumpkin/winter squash frenzy is in full force.

 Am I the only one that things of summer when I think of lemon?  Is lemon even considered a seasonal summer fruit?  It's just so bright, fresh, and yellow like the sun.  These are the kind of cookies I want to pack on a picnic where there are going to be volleyball games and watermelon seed spitting contests.

I found these tender and tangy gems at Pam's fabulous blog.  If you haven't been by her site, you're seriously missing out.  I pin just about everything she posts.

Lemon Crinkle Cookies
For the Love of Cooking

Ingredients

1/2 cup of unsalted butter, softened
1 cup of white sugar
1 tsp vanilla extract
1 egg
3 tbsp fresh lemon juice
1 tbsp fresh lemon zest
1 1/2 cups of flour
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1/2 cup of powdered sugar

Directions

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

In a large bowl, beat the butter and sugar together with a mixer until creamy. Add the vanilla, egg, lemon juice, and lemon zest and beat until smooth and well mixed. Combine the flour, salt, baking powder, and baking soda together until well combined. Slowly add the flour mixture to the lemon mixture until mixed. The dough will be very sticky. Place into the refrigerator for 10-15 minutes or until firm enough to roll into balls.

Roll the dough into small balls then toss in the bowl of powdered sugar until evenly coated. Place the balls on the baking sheet about 2 inches apart. Place into the oven and bake for 9-11 minutes.
Remove the cookies from the oven and let them cool on a wire rack for at least 7 minutes to set.

Serve the cookies immediately