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Lemon Thins

 Lemon Thins
These irresistible thins have a tart lemon taste and crisp texture. To create a simple but special dessert, place some of the cookies in bowls of chocolate or vanilla ice cream.
48 ServingsPrep: 35 min. + chilling Bake: 10 min./batch + cooling


  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons confectioners' sugar


  • In a large bowl, cream the butter, shortening and sugar until light
  • and fluffy. Beat in the lemon juice, lemon peel and extracts.
  • Combine the flour, baking powder, baking soda and salt; gradually add
  • to the creamed mixture and mix well. Shape into a 12-in. roll; wrap
  • in plastic wrap. Refrigerate for at least 2 hours or until firm.
  • Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices.
  • Place 2 in. apart on ungreased baking sheets.
  • Bake 8-9 minutes or until the edges are lightly browned. Cool 1-2
  • minutes before removing from pans to wire racks to cool completely.

2 of 2

Lemon Thins (continued)

Directions (continued)

  • Dust with confectioners' sugar. Yield: about 4 dozen.
Nutritional Facts: 1 cookie equals 49 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 42 mg sodium, 7 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.