Lemon Crisps
2 c. flour
1 tsp. baking powder
1/8 tsp. salt
1/2 c. butter, soft
1 c. sugar
1/2 tsp. grated lemon peel
1 egg
1 tsp. lemon juice
Combine flour, baking powder and salt. Set aside. In a bowl, cream butter, sugar and lemon peel until light and fluffy. Beat in the egg and lemon juice until well mixed. Stir in flour mixture until blended. Shape dough into 2 inch diameter rolls. Wrap tight and chill 4 hours or until firm. Then cut 3/16 inch pieces with a knife, and place 1 inch apart on a baking sheet (greased). Bake at 375 degrees for 8 to 10 minutes.
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