Lemon Thin Cookies Almost As Good As The Ones Nabisco Use To Make Food

THIN, CRISPY, LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. Grease baking sheets.
• Combine flour, baking soda, and baking powder in a small mixing bowl. Set aside. Combine butter and sugar and cream. Add egg, vanilla, and lemon vest, and beat until smooth. Add flour mixture gradually til soft dough forms.
• Drop dough by rounded teaspoon onto a greased baking sheet. Bake until edges turn brown and cookie appears puffy. About 12 minutes. Let sit about 3 minutes to set, and transfer to wire rack to cool completely.
• For glaze combine powdered sugar, milk, water, and vanilla. If glaze is too thick, add some water til thin glaze. Pour 2 teaspoons of glaze over each cooled cookie. Sprinkle with sprinkles. (optional, and glaze is optional as well).

LEMON THINS

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the lemon juice, lemon zest and extracts. , Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for at least 2 hours or until firm., Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. , Bake until the edges are lightly browned, 9 minutes. Cool 1-2 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.

CRISPY LEMON COOKIES

Steps:

• Preheat oven to 350ºF.
• Bring lemon juice to a simmer in a saucepan over medium heat; cook until reduced by half.
• Add in 1/2 cup butter and stir until melted.
• Sift flour, baking powder and salt together in a bowl.
• Cream remaining butter and sugar until light and fluffy.
• Add egg and lemon butter.
• Mix until pale, about 3 minutes.
• Mix in vanilla.
• Add in flour and mix well.
• Form 1-1/2" balls and drop them onto cookie sheets lined with parchment paper.
• Bake until lightly browned, 12-15 minutes.
• Cool on rack and store in airtight container, (if they last that long!).

CRISP LEMON TEA COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Shape dough into an 8x2-in. roll; wrap in plastic and freeze. , To use frozen cookie dough: Unwrap cookie dough and let stand at room temperature for 10 minutes. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., For frosting, in another small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in lemon juice. Frost cookies. Decorate with baking bits.