Lemon Crisp Cookies
Preheat oven to 350°. Grease a 9″ × 13″ baking sheet.
In a large bowl, cream the granulated sugar into the butter until thoroughly blended. Blend in the lemon juice and the yellow food coloring, if using. Beat in the egg.
In a separate bowl, add the baking soda and salt to the flour and stir until well blended.
Using an electric mixture set at low speed, gradually add the flour to the butter and sugar mixture until it is just blended into a soft dough. Drop a heaping teaspoon of dough onto the baking sheet. Continue with the remaining dough, placing the cookies about 1½ inches apart (about 15 cookies to a baking sheet).
Bake on the middle rack of the oven for 9 to 10 minutes or until a toothpick inserted into the center comes out clean. Be careful not to overcook. Dust the cookies with powdered sugar while still warm. Let cool for 2 minutes and then remove from the baking sheet.
Crisp or Cobbler?
It is often hard to tell the difference from a crisp or a cobbler. Both consist of a fruit filling topped with flour and spices such as cinnamon, served bubbling hot with whipping cream or ice cream. The main difference lies in the topping. Crisp toppings consist mainly of flour and sugar, while cobblers are topped with biscuit dough.
Yields about 4 dozen cookies
Serve these light, delicately flavored cookies with tea for a late-afternoon snack.