Lemon Thins Food

LEMON THINS

Steps:

• Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
• 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.
• 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.
• 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.

LEMON THINS

Steps:

• Sift flour, baking powder, and baking soda together in a large bowl.
• Cream butter and sugar together in a bowl using an electric mixer until fluffy. Mix in lemon juice. Add flour mixture gradually, beating well after each addition.
• Form dough into a log shape and wrap with waxed paper. Refrigerate for 3 to 4 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
• Slice chilled dough into roughly 1/8-inch slices. Place onto the prepared cookie sheets.
• Bake in the preheated oven until edges are set and golden, 7 to 8 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
• Combine powdered sugar and lemon juice in a bowl until smooth. Frost cooled cookies.

LEMON THIN COOKIES (ALMOST AS GOOD AS THE ONE'S NABISCO USE TO MAKE)

Steps:

• 1. Preheat oven to 400 degrees
• 2. In a bowl, beat eggs, sugar and vanilla for 3-4 minutes or until the mixture forms a ribbon when the beater is lifted. Keep beating and add the lemon rind (zest).
• 3. In a separte bowl beat the butter until it is light and fluffy. Add the butter to the egg mixture alternating with the flour.
• 4. Drop the batter by teaspoons about 2 1/2 inches apart on parchment lined baking sheets. Flatten the mounds into 2 inch rounds with a spoon dipped in water.
• 5. Bake the cookies for about 5 minutes, or until the edges are browned.
• 6. Allow to cook on the sheets for 1 minute, then cool them completely on a rack.

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:

• Preheat oven to 350F and lightly grease baking sheet.
• In a large bowl, beat the egg and sugar with an electric mixer for 3 minutes on high.
• Add the potato starch, lemon zest, lemon juice, vanilla, salt and oil, beating on low speed until well blended.
• Drop small teaspoon amounts onto the baking sheet, spacing the cookies at least 2 inches apart (the batter is thin and it will spread on the cookie sheet so leave enough space or you will have one gigantic cookie).
• Bake 7-10 minutes or until the edges begin to turn golden brown.
• Remove the cookies from the oven and sprinkle with sugar.
• Immediately move cookies to a wire rack to cool.
• Store in an airtight container.

LEMON THINS

Steps:

• In a bowl with an electric mixer cream the butter with the brown sugar and the zest until the mixture is light and fluffy and beat in the yolk, the lemon juice, the vanilla, and the salt. Add the flour, sifted, and beat the mixture until it is just combined well. Drop teaspoons of the batter 2 inches apart onto well-buttered baking sheets and bake the cookies in batches in the middle of a preheated 350°F. oven for 8 to 10 minutes, or until they are golden around the edges. Let the cookies cool on the sheet for 1 minute, or until they are just firm enough to be removed, and transfer them to racks to cool.

LEMON THINS

Steps:

• In a bowl with an electric mixer cream together the shortening, the butter, and the sugar, add the vanilla, the lemon extract, the zest, and the juice, beating, and beat the mixture until it is smooth. Into the bowl sift together the flour, the baking powder, the baking soda, and the salt and blend the dough well. On a piece of wax paper form the dough into a log 1 1/2 inches in diameter, using the paper as a guide. Chill the log, wrapped in wax paper and foil, for 2 hours. The dough may be made up to 3 months in advance and kept wrapped well and frozen. Cut the log into 1/8-inch slices with a sharp knife and bake the cookies 2 inches apart on ungreased baking sheets in the middle of a preheated 350°F. oven for 8 to 10 minutes, or until the edges are just golden. Transfer the cookies immediately with a metal spatula to racks, let them cool, and sift the confectioners' sugar lightly over the lemon thins.