Lemon Thins

Are you sensing the theme to my blog posts lately?  Just in case you haven't figured it out yet - let me list my most recent recipes for you: lemon chicken romano, lemon scones, lemon shortbread, lemon marmalade.  Inspired by my very productive lemon tree - I've got a lemon theme to my baking lately. 

I normally opt for deep, dark, rich, chocolaty desserts so it's nice to change it up with some simple, sweet, tart little treats for a while.  These little lemon tarts may be tiny but they are BURSTING with delicious lemony flavor.  They are REALLY yummy.  Perfect for afternoon tea or as the finishing touch to your family dinner. 

Lemon Thins
1 1/2 cups flour
2 Tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
10 Tablespoons butter
1/2 cup sugar
2 Tablespoons lemon juice
1 egg yolk
1 1/2 teaspoons lemon extract

Cream together butter and sugar until light and fluffy.

Add yolk, lemon juice and extract.

Combine flour, cornstarch, salt, baking powder and baking soda.

Add to butter mixture until just combined.

Divide dough in half, shape each half into a disk and wrap each in plastic wrap.  Refrigerate 1-24 hours.

Remove dough from frig.  Knead 3-5 times.  Roll into a 1/4 inch circle.

Use a round cookie cutter to cut circles. 

Bake cookies on silpat lined baking sheets for 12-14 minutes at 325. 

Cool on wire racks.

These cookies are dangerous.  They're just to thin and small that I couldn't stop eating them.  I finally had to put them in my freezer just to stop myself from finishing off the entire batch.

These cookies are so tender that they just melt in your mouth.  You could drizzle them with a simple lemon syrup or lemon glaze if you wanted to dress them up a little.  As for me, I like a plain and simple lemon thin. 

Hope you enjoy. 

Ciao!

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