Classic Crispy Lemon Cookie / Tea Cookie recipe?!
crunchy, airy, a bit like a short bread cookie, 1/2" thick, looks like they came from a cookie press, no icing, not rolled in sugar, delicate/light flavor. 160calories per 4 cookies (as a guide for possible ingredients).
I've searched the net for a 1/2 hr and can't find them. Would love your ideas!
Crisp lemon sugar cookies:
* 1/2 cup butter or margarine, softened
* 1/2 cup butter flavored shortening
* 1 cup sugar
* 1 egg
* 1 tablespoon milk
* 2 teaspoons lemon extract
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda
* Additional sugar
In a mixing bowl, cream butter, shortening and sugar. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto un-greased baking sheets. Flatten with a glass dipped in sugar. Bake at 400 degrees F for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.
For a cookie press cookie, try making a variation of spritz cookies with lemon. They will be airy and buttery, but probably not crunchy--not chewy, just soft. I think the previous recipe is close to what you are looking for, however.
* 1 1/2 sticks butter or margarine, softened (12 tablespoons or 6 ounces)
* 1 tbsp lemon juice, at room temperature
* 1 tsp lemon peel, finely grated
* 2 1/4 cups all-purpose flour
* 1 cup powdered sugar, sifted
* 1/4 tsp salt
Preheat oven at 350°. In a mixing bowl, combine butter or margarine, lemon juice, and lemon peel. In another mixing bowl, combine flour, sugar, and salt. Mix wet ingredients with dry ingredients just until moistened. Spoon dough into a cookie press with desired template in place. Press cookies about 2" apart onto lightly greased or sprayed baking sheets. Bake 10 to 12 minutes, or lightly
1 cup butter, softened
1/2 cup granulated sugar
1 tablespoon lemon zest
2 1/2 cups all purpose flour
Preheat oven to 325 degrees.
Cream butter and sugar in a large bowl. Add lemon zest and blend well. By hand, stir in flour a little at a time. Dough will be crumbly, so dump it out onto a counter top or pastry board and work it together by hand until smooth. Pat or roll dough out into a rectangle that is about 1/2 inch thick. Cut into small squares, rectangles or diamonds (whichever you prefer). Arrange cookies on ungreased baking sheet (I use parchment paper for easy cleanup) and bake 20-25 minutes in a preheated 325 degree oven until the bottom edges are just starting to brown.
Lemon Tea Cookies
Yields: 5 dozen cookies
3 1/4 cups All Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup powdered sugar
1/2 cup Crisco Pure Vegetable Oil
2 large eggs
2 teaspoons grated lemon peel
2 teaspoons lemon extract
MIX flour, baking powder and salt in small bowl. Cream butter, granulated sugar and powdered sugar in large bowl. Blend in oil, eggs, lemon peel and lemon extract. Stir in flour mixture. Cover and refrigerate for 2 hours.
HEAT oven to 350 degrees F. Shape dough into 1-inch balls. Place 2 to 3 inches apart on ungreased baking sheet. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar.
BAKE 10 to 12 minutes, or until edges are light golden brown. Remove cookies from pan immediately. Cool on wire rack.
LEMON CRISPS: Follow recipe above, except shape dough into 3/4-inch balls and flatten to 1/16-inch thickness with sugar-dipped glass. Bake 7 to 9 minutes, or until edges are light golden brown.