BAKE ME! Crinkles ...

cookies, lemon and these sound so simple and delicious.
These are two of my favorite cookies.

Russian Tea Cakes
(aka Mexican Wedding Cakes)
1 cup (2 sticks) butter, room temperature
1/2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, finely chopped
1 cup powdered sugar for coating
Preheat oven to 350°F.
Beat butter in bowl until light and fluffy.
Mix in 1/2 cup powdered sugar and vanilla;
blend well. Stir in flour, then pecans.
Wrap dough in plastic and chill approx.
30 minutes.
Roll dough into 1 inch balls. Place on baking sheet,
1/2 inch apart. Bake cookies just until set or only slightly golden.
Allow cookies to cool slightly;
gently toss warm cookies in powdered sugar.

Lemon Crinkles
(This is a recipe from a grandma, who makes these in advance
and stores bagfuls in the freezer. She makes hers an almost glowing yellow,
but you can adjust the flavoring/coloring to your taste.)
3/4 cup shortening
1 1/4 cup sugar1 egg
2 tsp. lemon extract
1/4 teaspoon yellow food coloring
1/4 cup evaporated milk
2 cups sifted flour1 tsp. baking powder
1/4 tsp. baking soda1 tsp. salt
Preheat oven to 350°F.
Mix flour, baking powder, baking soda and salt; set aside.
Cream together shortening and sugar;
mix in egg along with lemon extract and food coloring.
Chill dough for 30-60 minutes.
Roll chilled dough into 1 inch balls with wet hands. Roll in granulated sugar and place on ungreased cookie sheet. Press with bottom of a glass to flatten slightly.
Bake at 350°F for 12-13 minutes.

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