Lemon Crisps
| June 14, 2022
Styling and Photography by Chavi Feldman
Light, dainty cookies that serve well alone or as a side for sorbet or fruit salad.
YIELDS APPROXIMATELY 5 DOZEN COOKIES
- 2 sticks (1 cup) margarine
- 1½ cups sugar
- 4 egg yolks
- zest (about 2 tsp) and juice of 1 lemon
- ½ tsp lemon extract (scant)
- 3 cups flour
- ½ tsp salt
Topping (Optional)
- royal icing
- zest of 1 lemon
In a large mixing bowl, cream margarine and sugar until light and fluffy. Add yolks, zest, juice, and extract. Continue beating until light-colored. Add flour and salt and mix just until blended.
Form into logs and chill for several hours or overnight.
Preheat oven to 375°F (190°C). Line and grease baking sheets.
Slice dough into 1⁄8-inch (1⁄2-cm) slices and place 11⁄2 inches (4 cm) apart on baking sheets. Bake 8–10 minutes or until lightly browned around the edges. Cool on wire racks.
If desired, ice with some royal icing and sprinkle with lemon zest.
(Originally featured in Family Table, Issue 797)
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