Self Magazines Lemon Crisps
- Minutes to Cook:
- Number of Servings: 40
Ingredients
1 1/2 cups sifted all purpose flour1/4 tsp. baking powder1/4 tsp. baking soda1/8 tsp. salt2 small lemons5 tbsp. butter, softened1/2 cup sugar, plus additional for dusting1 large egg, separated1/2 tsp. pure vanilla extract2 sheets parchment paper
Whish flour, baking powder, baking soda and salt in a bowl.
Grate zest from 1 lemon directly over another mixing bowl.
Squeeze 3 tbsp. lemon juice into a third bowl; set aside.
Add butter to lemon zest and beat with an electric mixer on medium until combined.
Add sugar a little at a time; beat 1 minute.
Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined.
Add lemon juice, vanilla and remaining flour mixture.
Beat until just combined
Form dough into a log about 8 inches long and 2 incles in diameter.
Cover tightly in plastic wrap and refrigerate 3 hours
Heat oven to 350 degrees
Line 2 baking sheets with parchment paper
Cut dough into 40 thin rounds and place on baking sheets
whisk egg white with 1/4 tsp. water, brush on top of cookies
Dust each with a bit of sugar
Bake 8-10 minutes or until edges are golden
Let cool on baking sheet 5 minutes
Transfer to wire rack to cool completely
Number of Servings: 40
Recipe submitted by SparkPeople user KPHILDE.
Grate zest from 1 lemon directly over another mixing bowl.
Squeeze 3 tbsp. lemon juice into a third bowl; set aside.
Add butter to lemon zest and beat with an electric mixer on medium until combined.
Add sugar a little at a time; beat 1 minute.
Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined.
Add lemon juice, vanilla and remaining flour mixture.
Beat until just combined
Form dough into a log about 8 inches long and 2 incles in diameter.
Cover tightly in plastic wrap and refrigerate 3 hours
Heat oven to 350 degrees
Line 2 baking sheets with parchment paper
Cut dough into 40 thin rounds and place on baking sheets
whisk egg white with 1/4 tsp. water, brush on top of cookies
Dust each with a bit of sugar
Bake 8-10 minutes or until edges are golden
Let cool on baking sheet 5 minutes
Transfer to wire rack to cool completely
Number of Servings: 40
Recipe submitted by SparkPeople user KPHILDE.
Nutritional Info Amount Per Serving
- Calories: 40.8
- Total Fat: 1.6 g
- Cholesterol: 9.5 mg
- Sodium: 358.9 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.4 g
- Protein: 0.7 g
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