As you know, cookie recipes are pretty common around here. When I was looking for recipes to review as part of a new cookbook group I joined, I saw this recipe for lemon thins. I liked that they were simple and I had to only pick up a lemon at the store when I went shopping. I was worried that these cookies didn’t include a leavening agent, but they turned out pretty good. I prefer a little more substance with cookies, but they were the perfect little snack for the kids. I think if I make them again, I’ll bake them a little longer and make sandwich cookies with them…maybe a raspberry filling. Hmm…..
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1/2 cup + 2 Tbsp sguar
1 tsp vanilla extract
zest of 1 lemon
6 Tbsp unsalted butter, softened at room temperature
3/4 cup flour
pinch of salt
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of stand mixer, beat together the eggs, sugar and vanilla until the mixture becomes foamy, approximately 5 minutes. Mix in the lemon zest and set aside. In another bowl, beat the softened butter until it becomes whipped and turns lighter in color.
Alternate adding the butter and flour into the egg mixture in small batches. Once the butter and flour have been completely mixed in, then stir in the pinch of salt. Drop small teaspoons of batter onto the prepared baking sheet about 2 inches apart.
Bake for 8 to 10 minutes or until the edges begin to brown. The original recipe calls for only a 5 minute baking time, but my cookies were still soft and jiggly after 5 minutes. Allow the cookies to cool on the pan for a few minutes and then transfer to a wire cooling rack to completely cool.
Source: Home Made Summer Cookbook by Yvette van Boven