Slice and Bake Lemon Crisps. Thin, crunchy, buttery, and melt in your mouth, these cookies rely on their intense lemon flavor and delightful texture to shine among other more dazzling cookies. Don't let their simple appearance fool you, they are a crowd pleaser and you'll see them disappear fast! Based on a vintage recipe found on 'Canadian's Living Country Cooking' bestseller.
Song of the day: "When You Wish Upon A Star" - Vera Lynn, Cynthia Erivo
Is there still some room for more home-baked cookies before Christmas? If so, I would highly suggest these lemon crisp cookies. Their "naked" beauty will conquer the most refined palates. Moreover, they are easy to make and require very few staple ingredients. Ready to bake?
Crispy Lemon Cookies
By and large, citrus is probably my favorite flavoring. I often add it to my baked goods since it takes away a bit of the sweetness and lends a bright, fresh flavor to almost anything. For example, in these cookies, the lemon juice and zest provide the main flavor to brighten a buttery sugar cookie. That, and similarily, a touch of ground ginger, another flavor I love.
How to make the dough
- First, in a bowl or large piece of parchment paper, sift the flour with the baking soda, ginger, and salt. Next, in the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and the sugar until creamy and smooth. After, beat in the egg, lemon zest, and lemon juice. With the mixer on low, gradually add the flour mixture to the creamed mixture and blend until fully incorporated.
- Cover the bowl with plastic wrap and refrigerate until firm, at least 30 minutes.
- Next, shape the dough into a cylinder, about 1-¾ inches (4 cm) in diameter.
- Wrap the log in plastic and place in the freezer until very firm, from 30 minutes to 1 hour.
- After the chilling time, with a sharp knife, cut the cylinder dough into very thin slices.
- Place the slices on the prepared baking sheets, leaving some room in between the cookies.
- Optional, sprinkle the top with cane sugar and/or grated lemon zest. I did some with sugar and others with both sugar and lemon zest.
Keep the rest of the log in the fridge while you bake the cookies. Or, if you slice up the whole log and arrange the cookies on the trays, keep the trays in the fridge until ready to bake.
- Lastly, bake in the preheated oven for 6-8 minutes or until very lightly browned. Let cool on the baking sheet for a couple of minutes, then place on a rack to cool completely.
- Place on a tray and enjoy. Or, to store, place them in an airtight container. You could also give some away, like we did, or freeze.
This recipe makes many cookies, I forgot to count but I'm guessing about 40 cookies. That gave me the opportunity to pack some and deliver to some family and friends, I brought some to my hair salon, and finally, froze a few in an airtight container. Overall, these cookies are addictive, their crispiness and lightness accompanied by that fresh joyful citrus flavor leave you wanting more.
Wish Upon A Star
Christmas is going to be definitely different this year. However, we can always dream of better things and better days. It doesn't matter where we are, or who we are, let us wish, and dream. "If your heart is in your dream, no request is too extreme...When you wish upon a star, your dreams come true."