Lemon Thins

Name: Lemon Thins
Yield: Makes 40 cookies
Ingredients: 1 1/2 cups (7 1/2 ounces), all-purpose flour; 2 tablespoons, cornstarch; 1/4 teaspoon, salt; 1/4 teaspoon, baking powder; 1/8 teaspoon, baking soda; 10 tablespoons, unsalted butter, softened; 1/2 cup (3 1/2 ounces), granulated sugar; 2 tablespoons, lemon juice; 1 , large egg yolk; 1 1/2 teaspoons, lemon extract; 1 cup (4 ounces), confectioners' sugar; 1 teaspoon, grated lemon zest plus 7 teaspoons juice, plus extra juice if needed; Pinch, salt

28 comments

Appears in Cook's Country June/July 2015

Desserts or Baked Goods

To give these thin, delicate wafers the intense flavor we wanted, we needed more than just lemon juice.

SERVESMakes 40 cookies

TIME1½ hours, plus 1 hour chilling

WHY THIS RECIPE WORKS

We wanted a thin and crispy delicate cookie packed with lemon flavor. We found that a combination of flour and cornstarch made for the most tender, crispy cookie. Rolling out the dough and using cookie cutters gave us the most consistent sh...

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