Lemon Crisp Cookies

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READY IN: 38mins
YIELD: 60 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream butter and sugar.
  • Beat in lemon rind and juice,.
  • Combine flour salt, baking soda, and ginger.
  • add to creamed mixture.
  • Cover and refrigerate until firm.
  • Shape dough into cylinder 1 3/4 inch in diameter.
  • Wrap in plastic and chill until very firm or freeze.
  • Cut into very thin 1/8" or less.
  • Place on greased baking sheets.
  • If desired sprinkle with topping.
  • Bake 375 for 6-8 min until very lightly browned.
  • Let cool for 5 min before removing from pan.
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