Slice and Bake Lemon Crisps

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.

Slice

• 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.

 And bake

1. 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.
2. 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.

Cookie delivery!

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."

Merry Christmas!

Slice and Bake Lemon Crisps

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★★★★★

5 from 7 reviews

• Author: Nicoletta
• Prep Time: 1 hour 10 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 18 minutes
• Yield: 40 cookies 1x

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Description

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.

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Ingredients

Scale 1x2x3x

• ½ cup ( 125 g) butter, softened
• 1 cup (250 g) cane sugar
• 1 large egg
• 1 Tbsp organic lemon zest
• 2 Tbsp freshly squeezed lemon juice
• 1 ¾ cups all-purpose flour
• ½ tsp salt
• ½ tsp baking soda
• ½ tsp ginger powder
• a sprinkle of cane sugar and lemon zest on top, optional

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Instructions

1. Sift the flour with the baking soda, ginger, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and the sugar until creamy and smooth.
3. Then, beat in the egg, lemon zest, and lemon juice.
4. With the mixer on low, gradually add the flour mixture to the creamed mixture and blend until fully incorporated.
5. Cover the bowl with plastic wrap and refrigerate until firm, at least 30 minutes.
6. 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, 30 minutes/1 hour.
7. Preheat the oven to 375° F (190°C) and line 4 baking sheets with parchment paper or silicone mats.
8. 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.
9. Optional, sprinkle the top with cane sugar and/or grated lemon zest.
10. Bake one sheet at a time in the preheated oven for 6-8 minutes or until very lightly browned. Leave the other prepared baking sheets in the fridge until ready to bake.
11. Let cool on the baking sheet for a couple of minutes, then place on a rack to cool completely.
12. Store in an airtight container, or freeze.

Notes

This recipe makes for a lot of cookies, around 40 or so. They make a wonderful gift and they also freeze well in an airtight container.

• Category: Dessert, cookies
• Method: Baking

Keywords: cookies, lemon crisps, dessert, Christmas, canadian living, easy, delicious, butter

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