LEMONY THINS

Adapted from Bon Appetit, December 2011.  We also tried the Peppermint Meringues from this issue (to use the leftover egg whites) but that recipe is terrible!  James successfully added peppermint and red food coloring to his usual meringue recipe, which I may or may not get him to share.

 

2 ½ cups AP flour

½ teaspoon salt

2 sticks unsalted butter, room temperature

¾ cup sugar

2 tablespoons finely grated lemon zest

1 teaspoon vanilla

4 large egg yolks

 

1 ¼ cups confectioner’s sugar

2 tablespoons (or more) lemon juice

Decorative sanding sugar (we used silver – can be found in Cake decorating supply stores)

 

Whisk flour and salt together.  Beat butter, sugar, lemon zest and vanilla, until light and fluffy.  Add egg yolks and beat to blend.  Add flour and mix on low speed, just to blend.  Divide dough in half; roll each half into a 2” log.  Wrap tightly in plastic and chill overnight.

TIP:  To make your dough logs more cylindrical, re-use a paper towel cardboard tube (or 3 toilet paper tubes).  Once log is formed and wrapped in plastic, slide inside tube(s) and roll on a hard surface.

 

Preheat oven to 350 degrees.  Line baking sheets with parchment paper. Keeping second log in fridge, cut log of dough into scant ¼” slices.  Place on baking sheet, about ½” apart.

 

Bake 14 – 16 minutes, until lightly golden around the edges and on the bottom.  Cool on sheets for a few minutes, then transfer to wire racks to cool completely.

 

Make icing:  whisk confectioner’s sugar and 2 tablespoons lemon juice in a small bowl, adding more juice to thin if necessary.  Drizzle or spread over cooled cookies, and then sprinkle with decorative sugar.  Let stand until icing sets completely, at least 15 minutes. Store in airtight container between sheets of waxed paper.  Keeps for about 3 days.

PRINTABLE VERSION HERE: LEMONY THINS

 

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