Lemon Crinkle Cookies

PREHEAT the oven to 350°.

MIX together the flour, baking powder and salt in a large bowl, set aside

RUB the zest into sugar with your finger tips in a separate bowl.

CREAM together the butter and lemon-sugar in a standing mixer with the paddle attachment until it becomes light and fluffy, about 6 to 8 minutes.

ADD 1 egg at a time until it’s mixed in.

ADD in lemon juice and vanilla until mixed in.

CHILL the dough in a refrigerator for 30 to 45 minutes.

ROLL the dough into little balls, about 2 tablespoons worth, then roll them in the powdered sugar and arrange on 2 Reynolds Kitchens^® Cookie Sheets with Parchment Lining to 4 rows of 3, or 12 to a pan, and bake for 10 to 12 minutes on 350°.

COOL before serving.