Summer Lemon ThinsKelsey Banfield
I love Anna’s thin cookies, but they can become an expensive habit if I am not careful. This week I had some extra lemons after I’d made dinner and decided to use them to make lemon thins. I searched for a recipe that would produce the best, crispiest, thinest lemon cookies. After a few experiments I think on landed on one that fits the bill. These cookies are crisp, but not brittle, with just the right amount of lemon sweetness. I even dipped some in my hot tea the other morning for a taste test and they really did taste just like Anna’s!
Summer Lemon Thins
2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 sticks unsalted butter, room temperature
½ cup confectioners’ sugar
½ cup granulated sugar
2 tablespoons grated lemon zest
1 teaspoon kosher salt
4 egg yolks
1. Combine flour and baking powder together in a small bowl and combine.
2. Beat the butter in a mixer until pale and creamy. Add confectioner’s sugar and beat for one minute. Add regular sugar and beat for another minute. Add lemon zest and salt, mix until just combined.
3. Drop in egg yolks one at time. Mix each for just a few moments until combined.
4. While the mixer is on low speed add the flour mixture slowly until just combined.
5. Remove dough from mixer and shape it into a log about 1 ½inches round. Wrap in plastic wrap and refrigerate for 2 hours and up to overnight.
6. To bake the cookies, preheat oven to 350F.
7. Remove dough from refrigerator and slice it into very thin pieces.
9. Bake for about 15 minutes, or until edges turn golden.