Lemon Crinkle Cookies

For any of you that enjoy the taste of lemon, here is a recipe for you. Cookies aren't a huge temptation for me. I love baking them but I can usually say "no" to them. Um....not these. I literally had to bag them up and take them to other people just to get them out of my house. I was doing damage. I suggest trying them...right away. Don't hesitate, just do it!
(This recipe is from Lauren's Latest, see favorite recipe sites. It won best cookie for LDS Deseret book cookie contest)

Lemon Crinkle Cookies
yield: 2-3 dozen

Ingredients:
½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
½ cups Powdered Sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes.