Ruth's Crisp Lemon Cookie Recipe

1. Preheat oven to 375 degrees F.

2. Whisk flour, baking soda, and salt together; set aside. In food processor, process butter, sugar. Add egg, lemon juice, lemon zest and process. Add flour mixture gradually to butter mixture until dough is well blended. Refrigerate dough about 30 minutes.

3. Place rounded teaspoonfuls of batter on non-stick/greased cookie sheets. Allow space for spreading. If desired, press indentation in center and add a drop of lemon/citrus marmalade.

4. Bake 10-14 minutes (depends on your oven) or until the edges turn light brown. Remove from oven, cool a few minutes on the cookie sheet, and then place on a rack before storing. Makes three to four dozen cookies.

Lemon Tips

1. When a recipe calls for zest and juice, zest first, then cut and squeeze for juice.

2. For measurement purposes, a medium-size lemon should yield one tablespoon of zest and two to three tablespoons of juice.

3. Save squeezed lemons at your sink — they're good for removing fishy, onion, and garlic smells from your hands.

4. Lemon juice is like a short-term preservative on certain foods that turn brown when cut, such as apples and avocados.