Lemon Cracks cookies

First time making these type of cookies. The recipe said it would make 5 dozen… well, maybe… if you were using a teaspoon to scoop the dough. But the lemon rind flavor is nice and even tastes better the next day. Worthy to make again.

Its a very soft cookie dough. I used a #24 scoop and got about 40 cookies. Recipe called to roll the cookies in sugar so I did some like that, and some not. And it also recommended raisins, again, I made about half with raisins. They all turned out near the same. Bake at 350F for 12-13 minutes.

You could easily replace the lemon rind with orange rind. Would be good like that, or add some with chocolate chips, or dip/drizzle in chocolate afterwards.