Moravian Lemon Cookie Recipe

Crisp Lemon Thin Cookies Baking Sense®

WEBAug 17, 2018 · Add the egg and mix until well combined. Scrape the bowl. Add the salt, baking soda and flour and mix until incorporated. Use a .75 …

Rating: 4.5/5(543)
1. Preheat the oven to 350F. Line two baking sheets with parchment paper (see note).
2. Cream the butter, sugar and lemon zest until light and fluffy. Scrape the bowl. Add the lemon juice and lemon extract mix until well combined. Add the egg and mix until well combined. Scrape the bowl. Add the salt, baking soda and flour and mix until incorporated.
3. Use a .75 oz scoop or a tablespoon to scoop the cookies onto the prepared baking sheets, leaving 2" between the cookies. They will spread as they bake so make sure to leave enough room.
4. Bake until the edges are golden brown and the middle of the cookies are set, about 8-10 minutes.

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Thin Lemon Cookie Recipe bright and delicous lemon …

WEBFeb 15, 2020 · Cover and chill for 45 minutes. Preheat your oven to 350 degrees F. On a floured surface, roll out the dough (1/3 at a time) to a …

Rating: 3.8/5(4)
1. Begin by heating the lemon juice over high heat*. Bring the lemon juice to a boil; then reduce the heat to medium. Cook until you have approximately 2 tablespoons of lemon juice. Remove from the heat and stir in the butter until melted. Set aside to cool.
2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a medium bowl, combine the egg, egg yolk, sugar, lemon zest, and vanilla. Once the butter and lemon juice mixture is slightly cool, stir it in. Then, add the wet ingredients to the prepared dry ingredients and stir until just combined.
4. Cover and chill for 45 minutes.

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Lemon Thins EatingWell

WEBSep 19, 2023 · Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another mixing bowl with an …

Rating: 4.4/5(8)
1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
2. Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
3. Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.
4. Bake the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer to a flat surface (not a rack) to crisp.

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