These cookies remind me of lemon flavored fortune cookies, which may sound boring, but I find them quite pleasant! They’re very thin, so you could easily/accidentally eat quite a few! The recipe is from The Gourmet Cookie Book, a cookbook that shares the best cookie recipes from each year of Gourmet magazine. This recipe is from 1976 – I don’t know how common parchment paper was back then, but with how thin these are, it’s helpful to bake on parchment or a silpat and then lift the parchment a bit when you’re trying to loosen the cookies.

Ok could I have done better with these photos? Yikes probably.

Ingredients:

• 2 eggs
• 2/3 cup sugar
• 1/2 teaspoon vanilla
• 2 teaspoons grated lemon rind (=lemon zest)
• 6 tablespoons unsalted butter, room temperature
• 2/3 cup all-purpose flour

Preheat oven to 400 degrees. They suggest buttering 2 baking sheets, but since we’re almost 50 years on, you can use parchment/silpats.

Beat together the eggs, sugar, and vanilla in a large bowl until the mixture forms a ribbon when the beater is lifted, at least 3-4 minutes – I beat for longer. Mix in the lemon zest.

Oh yeah, some really wonderful friends bought me a Kitchenaid this summer!! And I didn’t even get a picture of the lovely color it is while making these cookies. Next time!

In another bowl, beat the butter until light and fluffy.

Too hot in the house for anything other than ‘kinda melty’.

Add the beaten butter in batches to the egg mixture, alternating with the flour.

Once fully mixed, drop teaspoons of the batter 2 1/2 inches apart on the prepared baking sheets.

Flatten the mounds of batter to 2″ rounds using the back of a spoon that’s been dipped in water. (The water didn’t do much in my experience.)

Bake for 5 minutes, or until the edges are browned. While one pan’s worth bakes, you can prepare the next batch of cookies.

Let the baked cookies rest on the sheet for 1 minute, then transfer to a wire rack with a spatula and let cool completely.

Lemon Thins

From The Gourmet Cookie Book.

 

• 2 eggs
• 2/3 cup sugar
• 1/2 teaspoon vanilla
• 2 teaspoons grated lemon rind (=lemon zest)
• 6 tablespoons unsalted butter, room temperature
• 2/3 cup all-purpose flour

Preheat oven to 400 degrees. Line two sheets with parchment/silpats.

Beat together the eggs, sugar, and vanilla in a large bowl until the mixture forms a ribbon when the beater is lifted, at least 3-4 minutes. Mix in the lemon zest.

In another bowl, beat the butter until light and fluffy. Add the beaten butter in batches to the egg mixture, alternating with the flour. Once fully mixed, drop teaspoons of the batter 2 1/2 inches apart on the prepared baking sheets. Flatten the mounds of batter to 2″ rounds using the back of a spoon that’s been dipped in water. Bake for 5 minutes, or until the edges are browned.

Let the baked cookies rest on the sheet for 1 minute, then transfer to a wire rack with a spatula and let cool completely.