Lemon Thins
Notes
- About 9 minutes in the 62A Sanchez oven.
Yield
About 50 cookies.
Ingredients
Cookies
- 2 1/2 (300 g) cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup (150 g) sugar
- 2 tablespoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 4 large egg yolks
Icing
- 1 1/4 cups (150 g) powdered sugar
- 2 tablespoons (or more) (30 mL) fresh lemon juice
- Food coloring (optional)
- Sanding sugar (optional)
Steps
Cookies
- Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10”-long log about 1 3/4” in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Arrange racks in lower and upper thirds of oven; preheat to 350°. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4”-thick rounds. Transfer to prepared sheets, spacing 1” apart.
- Bake until cookies are firm and golden brown around edges, 16–18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
Icing
- Whisk sugar and 2 Tbsp. juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.