Lemon Thins

Name: Lemon Thins
Ingredients: 12 cup unsalted butter, plus; 2 tablespoons unsalted butter, at room temperature; 1 cup sugar; 12 teaspoon vanilla extract; 2 teaspoons lemon extract; 1 12 tablespoons freshly grated lemons, zest of; 14 cup fresh lemon juice; 1 12 cups all-purpose flour; 1 12 teaspoons double-acting baking powder; 12 teaspoon baking soda; 14 teaspoon salt; confectioners' sugar, for dusting the cookies

12 ingredients

6 steps

Ingredients

12 cup unsalted butter, plus
2 tablespoons unsalted butter, at room temperature
1 cup sugar
12 teaspoon vanilla extract
2 teaspoons lemon extract
1 12 tablespoons freshly grated lemons, zest of
14 cup fresh lemon juice
1 12 cups all-purpose flour
1 12 teaspoons double-acting baking powder
12 teaspoon baking soda
14 teaspoon salt
confectioners' sugar, for dusting the cookies

Directions

1

Using an electric mixer, cream the butter and sugar; add the vanilla, the lemon extract, the zest, and the juice, and beat the mixture until smooth.
2

Into the bowl sift together the flour, baking powder, baking soda, and the salt, and blend the dough well.
3

On a piece of wax paper form the dough into a log 1 1/2 inches in diameter, using the paper as a guide.
4

Freeze the log, wrapped in wax paper and foil, overnight, or up to three months.
5

Cut the log into 1/8-inch slices with a sharp knife and bake the cookies 2 inches apart in the middle of a preheated 350F oven for 8 to 10 minutes, or until the edges are just golden.
6

Transfer the cookies immediately to racks, let them cool, and sift the confectioners' sugar lightly over the lemon thins.