- 1/3 cup butter, softened
- 1/3 cup shortening
- 1 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 1/2 teaspoon lemon extract
- 1/2 teaspoon 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. Shape into a 12-in. roll; wrap in plastic wrap. Refrigerate for at least 2 hours or until firm.
- Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-9 minutes or until the edges are lightly browned. Cool for 1-2 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar. Yield: 4-1/2 dozen.
Reviews forLemon Thins
"These didn't turn out for me! I don't know what went wrong, but they didn't set up AT ALL! I followed the directions to a tee and even double checked to make sure I did it right."
"The BEST lemon cookies. I used a thin lemon glaze with powdered sugar, lemon zest and juice and a little bit of water instead of dusting with powdered sugar. Everyone raved about them. I think I will make them smaller next time tho"
"This cookie is perfect tor afternoon teas. Delightful taste. No one can eat just one!"