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
- Combine flour and baking powder together in a small bowl and combine.
- 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.
- Drop in egg yolks one at time. Mix each for just a few moments until combined.
- While the mixer is on low speed add the flour mixture slowly until just combined.
- 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.
- To bake the cookies, preheat oven to 350F.
- Remove dough from refrigerator and slice it into very thin pieces.
- Bake for about 15 minutes, or until edges turn golden.