Lemon Crinkle Cookies  (adapted from LDS Living magazine)
Makes 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.

Notes: I made these on April 29th. they were everything I hoped for. chewy, soft  and moist. I would tweak presentation wise as they did not have the crinkly effect that was posted in the LDS magazine. One tip I got from the web and will try the next time is to first roll the dough balls in granulated sugar and then in icing sugar)- the other thing to remember is not to overbake..they might look pale and you might be tempted to let it bake it longer but need to remove them when they have puffed up and the top is no longer shiny 9-10 mins max.) The cookies will continue to  cook after they have been removed out from the oven)