Crisp Lemon Cookies

1 1/3 c. soft butter

2 c. sugar

2 Tbs. lemon juice

2 tsp. grated lemon peel

1/2 tsp. vanilla

3 c. flour

3/4 c. white choc. chips

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Gradually add flour and mix well.
  2. Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed.
  3. Bake at 325° for 11-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzle with melted vanilla chips. Yield: about 4-1/2 dozen.