Best 3 Lemon Thins Recipes

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.

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 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.