| Recipes |

Lemon Crisps

Styling and Photography by Chavi Feldman

Light, dainty cookies that serve well alone or as a side for sorbet or fruit salad.


  • 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 18-inch (12-cm) slices and place 112 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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