CookEat Recipe
French Thin Lemon Cookies
Thin rolled lemon-extract cookies from a rich butter, egg and sugar dough.
Method
Steps
Step 1
Cream butter with sugar until lighter. Beat in yolks and lemon extract. Whip whites stiff and fold them in gently.
Step 2
Sift 650 g flour with baking powder into the mixture. Add only enough extra flour to make a stiff rollable dough; chill 30 minutes. Roll to about 4 mm and cut small shapes.
Step 3
Bake one test tray at 180 °C for 8–12 minutes, then adjust spacing or flour only with a recorded trial. Bake remaining cookies until light brown and cool fully on a rack.
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