Crisp Lemon Cookies

I love lemon, and these don't disappoint. I skipped the vanilla or white chip glaze on top. These are sweet enough without for me. Recipe courtesy of Taste of Home Christmas 2009,

• Ready In: 45 mins
• Serves: 54
• Yields: 54 cookies

Ingredients

• 1 1⁄3 cups butter, softened
• 2  cups confectioners' sugar
• 2  tablespoons lemon juice
• 2  teaspoons  grated lemon peel
• 1⁄2 teaspoon vanilla extract
• 3  cups all-purpose flour
• 1⁄4 cup sugar
• 3⁄4 cup vanilla or 3⁄4 cup white chocolate chips, melted

Directions

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy.
2. Beat in the lemon juice, peel, and vanilla.
3. Gradually add flour and mix well.
4. Shape dough into 1 inch balls and place 2 inches apart on ungreased baking sheets.
5. Coat the bottom of a glass with cooking spray and dip in sugar. Flatten cookies with glass, redipping in sugar as needed.
6. Bake at 325 for 11 to 13 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzle with melted vanilla chips.