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Ingredients One per line	1/2 c. butter, softened 1 cup granulated sugar 1/2 t. vanilla 1 whole egg 1 t. lemon zest 1 T. fresh lemon juice 1/4 t. salt 1/4 t. baking powder â…› t. baking soda 1 and 1/2 c. flour 1/2 cup powdered sugar
Directions One per line	Preheat oven to 350, grease light colored baking sheets with non-stick cooking spray In large bowl, cream butter and sugar until light and fluffy. Whip in vanilla, egg, lemon zest, and juice, scrape sides and mix again. Stir in dry ingredients slowly until just combined, excluding the powdered sugar. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powd sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 mins or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 mins before transferring to cooling rack. Makes about 2 dozen. Note: even my small cookie scoop sized cookies need about 10 minutes to cook. If using a non-stick darker baking tray, reduce baking time by about 2 mins.
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