LEMON CRINKLE COOKIES

Preheat the oven at 180 degrees. Line a baking sheet with parchment paper and set aside (if you have a bigger oven, you can line two baking sheets and you are good to go)

In a bowl whisk together the flour, baking powder and salt. Keep aside. Put the powdered sugar over a plate and keep aside.

In a mixing bowl, whisk the butter and sugar till the butter turns fluffy. Add the egg and whisk again. Next, add and mix the lemon juice, vanilla essence, lemon zest and the edible colour to the batter.

Now, add and incorporate the flour mix to the batter, desisting from over mixing it. Take table spoonful and make balls. Roll the balls in the powdered sugar and place them at two inches apart on the baking sheet.

Bake the cookies till the edges begin to turn just brown. Remove the cookies from the baking sheet once they are cool.

Note: Powdered sugar is sold as confectioner's sugar or as icing sugar.

Note: To intensify the flavours of the cookies you can add half a teaspoon of lemon essence.

Note: The batter was a little loose and sticky so I had to refrigerate for nearly two hours before I could start shaping it in balls. The reason could be the heat and humidity. If yours is fine, make the cookies straight away.

Note: I was in a mood for chewy cookies so I baked them for approximately 11 minutes or till the edges began to turn just brown. Go ahead and bake them for 13-14 minutes if you like yours crunchy.