Best Lemon Chewy Crisps Recipes

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QUICK LEMON CRISPS



Quick Lemon Crisps image

This recipe was given to me years ago while visiting an aunt in Iowa. It is so easy that even my sister who can't bake to save her life, got them to turn out.

Provided by v monte

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 20m

Yield 72

Number Of Ingredients 7

2 cups all-purpose flour
¾ teaspoon baking soda
1 pinch salt
¾ cup shortening
1 cup white sugar
2 (3 ounce) packages instant lemon pudding mix
3 eggs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Sift flour with baking soda and salt. Cream shortening, and then add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix well; then add flour mixture. Mix until well-blended. Drop teaspoonfuls of dough onto greased baking sheets.
  • Bake for 8 to 10 minutes in the preheated oven.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 8 g, Cholesterol 7.8 mg, Fat 2.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.6 g, Sodium 52.4 mg, Sugar 2.8 g

SESAME LEMON CRISPS



Sesame Lemon Crisps image

These delicate cookies are elegant and lovely for any holiday gathering. They also would be suitable for an afternoon tea. The lemon and sesame seeds make this cookie perfect for an international spread for a buffet. Impress your friends with these easy to make cookies!

Provided by CAMELLIA JEFFERY

Categories     Desserts     Cookies

Yield 5

Number Of Ingredients 7

½ cup butter
1 cup packed brown sugar
1 ½ teaspoons lemon zest
1 egg, beaten
½ cup sesame seeds, toasted
1 cup all-purpose flour
¼ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets. Set aside.
  • Spread sesame seeds in 9x9 inch baking pan. Toast in the oven for 10 to 15 minutes. Remove from oven and cool. Increase oven temperature to 375 degrees F (190 degrees C).
  • Melt butter and cool a bit. Stir in sugar, lemon rind, egg, sesame seeds, flour, and baking powder.
  • Drop by 1/2 teaspoonfuls onto cookie sheets, leaving about 2 inches between each cookie. Bake for 10 minutes or until golden brown. Cool for 1 to 2 minutes before removing from cookie sheets. Cool cookies on wire racks.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 65.9 g, Cholesterol 86 mg, Fat 26.8 g, Fiber 2.4 g, Protein 6.6 g, SaturatedFat 13 g, Sodium 183.6 mg, Sugar 42.9 g

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