Time 3h40m Yield 24 Number Of Ingredients 8 Steps:
Sift flour, baking powder, and baking soda together in a large bowl. Cream butter and sugar together in a bowl using an electric mixer until fluffy. Mix in lemon juice. Add flour mixture gradually, beating well after each addition. Form dough into a log shape and wrap with waxed paper. Refrigerate for 3 to 4 hours. Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper. Slice chilled dough into roughly 1/8-inch slices. Place onto the prepared cookie sheets. Bake in the preheated oven until edges are set and golden, 7 to 8 minutes. Remove from the oven and let cool completely, 15 to 30 minutes. Combine powdered sugar and lemon juice in a bowl until smooth. Frost cooled cookies.
Time 45m Yield about 4 dozen. Number Of Ingredients 12 Steps:
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the lemon juice, lemon zest and extracts. , Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for at least 2 hours or until firm., Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. , Bake until the edges are lightly browned, 9 minutes. Cool 1-2 minutes before removing from pans to wire racks to cool completely. Dust with confectioners’ sugar.
Time 45m Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray. Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined. Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time. Bake the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer to a flat surface (not a rack) to crisp.
Yield Makes about 50 cookies Number Of Ingredients 12 Steps:
In a bowl with an electric mixer cream together the shortening, the butter, and the sugar, add the vanilla, the lemon extract, the zest, and the juice, beating, and beat the mixture until it is smooth. Into the bowl sift together the flour, the baking powder, the baking soda, and the salt and blend the dough well. On a piece of wax paper form the dough into a log 1 1/2 inches in diameter, using the paper as a guide. Chill the log, wrapped in wax paper and foil, for 2 hours. The dough may be made up to 3 months in advance and kept wrapped well and frozen. Cut the log into 1/8-inch slices with a sharp knife and bake the cookies 2 inches apart on ungreased baking sheets in the middle of a preheated 350°F. oven for 8 to 10 minutes, or until the edges are just golden. Transfer the cookies immediately with a metal spatula to racks, let them cool, and sift the confectioners’ sugar lightly over the lemon thins.
Yield Makes about 50 cookies Number Of Ingredients 8 Steps:
In a bowl with an electric mixer cream the butter with the brown sugar and the zest until the mixture is light and fluffy and beat in the yolk, the lemon juice, the vanilla, and the salt. Add the flour, sifted, and beat the mixture until it is just combined well. Drop teaspoons of the batter 2 inches apart onto well-buttered baking sheets and bake the cookies in batches in the middle of a preheated 350°F. oven for 8 to 10 minutes, or until they are golden around the edges. Let the cookies cool on the sheet for 1 minute, or until they are just firm enough to be removed, and transfer them to racks to cool.
Time 25m Yield 48-60 cookies Number Of Ingredients 9 Steps:
Preheat oven to 350F and lightly grease baking sheet. In a large bowl, beat the egg and sugar with an electric mixer for 3 minutes on high. Add the potato starch, lemon zest, lemon juice, vanilla, salt and oil, beating on low speed until well blended. Drop small teaspoon amounts onto the baking sheet, spacing the cookies at least 2 inches apart (the batter is thin and it will spread on the cookie sheet so leave enough space or you will have one gigantic cookie). Bake 7-10 minutes or until the edges begin to turn golden brown. Remove the cookies from the oven and sprinkle with sugar. Immediately move cookies to a wire rack to cool. Store in an airtight container.
More about “lemon thins recipes”
Time 3h40m Yield 24 Number Of Ingredients 8 Steps:
Sift flour, baking powder, and baking soda together in a large bowl. Cream butter and sugar together in a bowl using an electric mixer until fluffy. Mix in lemon juice. Add flour mixture gradually, beating well after each addition. Form dough into a log shape and wrap with waxed paper. Refrigerate for 3 to 4 hours. Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper. Slice chilled dough into roughly 1/8-inch slices. Place onto the prepared cookie sheets. Bake in the preheated oven until edges are set and golden, 7 to 8 minutes. Remove from the oven and let cool completely, 15 to 30 minutes. Combine powdered sugar and lemon juice in a bowl until smooth. Frost cooled cookies.
