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Anyone have a good recipe for a thin, crispy lemon cookie with lots of lemon flavor, not too sweet,
- Thread starter meryl
- Start date
steve2-in-la
Well-known member
This isn't a drop cookie but it's thin, crispy and lemony. REC: Marc & Joyce's Lemon Cookies
(I originally got this recipe from Marc in Seattle; the cookies are hugely popular any time I make them. Marc pays me to tell folks how good these are. He is, if nothing else, a popularity whore. Still, it's a damned fine cookie.)
Marc & Joyce's Lemon Cookies
¾ cup (1½ sticks) UNSALTED BUTTER, softened
1¼ cups SUGAR
1 tsp VANILLA EXTRACT
2 Tbsp grated LEMON ZEST
¼ cup FRESH LEMON JUICE
1½ cups ALL PURPOSE FLOUR
1½ tsp BAKING POWDER
½ tsp BAKING SODA
½ tsp SALT
RAW SUGAR (optional)
Cream butter and sugar in an electric mixer. Add the vanilla, lemon zest and lemon juice and beat until smooth.
Mix together the flour, baking powder, baking soda and salt. Add to the butter and blend well.
Turn the dough out onto a piece of waxed paper and form it into 2 logs about 1 to 1½ inches in diameter and about 1 foot long. Refrigerate for at least two hours, or wrap tightly and freeze. Preheat the oven to 350° F.
Using a sharp knife, cut the logs into 1/8 inch thick slices and place 3 inches apart on ungreased baking sheets. Dip tops in raw sugar if desired. Cut only enough cookies to fill the baking sheets. Return the remaining dough to the refrigerator so it will stay cold.
Bake for 7 to 8 minutes, or until the cookies are light gold in color. Watch carefully during the last minute or two of baking. Remove from the oven and let the cookies cool slightly on the baking sheet before removing them to racks to cool completely. Yields about 50 really yummy cookies.
(I originally got this recipe from Marc in Seattle; the cookies are hugely popular any time I make them. Marc pays me to tell folks how good these are. He is, if nothing else, a popularity whore. Still, it's a damned fine cookie.)
Marc & Joyce's Lemon Cookies
¾ cup (1½ sticks) UNSALTED BUTTER, softened
1¼ cups SUGAR
1 tsp VANILLA EXTRACT
2 Tbsp grated LEMON ZEST
¼ cup FRESH LEMON JUICE
1½ cups ALL PURPOSE FLOUR
1½ tsp BAKING POWDER
½ tsp BAKING SODA
½ tsp SALT
RAW SUGAR (optional)
Cream butter and sugar in an electric mixer. Add the vanilla, lemon zest and lemon juice and beat until smooth.
Mix together the flour, baking powder, baking soda and salt. Add to the butter and blend well.
Turn the dough out onto a piece of waxed paper and form it into 2 logs about 1 to 1½ inches in diameter and about 1 foot long. Refrigerate for at least two hours, or wrap tightly and freeze. Preheat the oven to 350° F.
Using a sharp knife, cut the logs into 1/8 inch thick slices and place 3 inches apart on ungreased baking sheets. Dip tops in raw sugar if desired. Cut only enough cookies to fill the baking sheets. Return the remaining dough to the refrigerator so it will stay cold.
Bake for 7 to 8 minutes, or until the cookies are light gold in color. Watch carefully during the last minute or two of baking. Remove from the oven and let the cookies cool slightly on the baking sheet before removing them to racks to cool completely. Yields about 50 really yummy cookies.