Lemon Crinkle Cookies

So, Becke' gives me these 5 star recipes with rave reviews, I cook 'em and eat to many of 'em and write about 'em.  These cookies did not dissappoint.  They are award winners.

Blue Ribbon.

So light and fluffy and wonderful.  The best part?   You are probably only 1 fresh lemon away from having a plate of these little wonderful clouds of goodness in your hands.

Want the recipe? I thought you'd never ask! Here ya' go.

1/2 cups butter, softened
1 cup granulated sugar
1/2 tsp. vanilla
1 whole egg
1 tsp. lemon zest
1 T. fresh lemon juice

1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all-purpose flour

1/2 cup powdered sugar (for rolling dough balls in before baking)

Preheat oven to 350. Lightly grease pans with Pam. Cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, lemon juice. Scrape sides and mix again.

Stir in dry ingredients slowly until just combined, excluding powdered sugar. Scrape sides of bowl down and briefly mix again. Pour powdered sugar in a cereal bowl. Roll a heaping tsp. of dough into a ball and roll in powdered sugar.

Place on baking sheet and bake 9-11 minutes or until bottoms barely brown and cookies look matte (not melty or shiny).

Remove from oven and let cool on pan about 3 minutes before transferring to cooling rack. * If using a non-stick darker baking tray, reduce baking time by about 2 minutes.