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Light Lemon Cookies

Ingredients
  Butter 6 Tablespoon, softened
  Honey 1⁄4 Cup (4 tbs)
  Finely grated lemon peel 1 Teaspoon, finely grated
  Freshly squeezed lemon juice 3 Tablespoon
  Whole wheat pastry flour 1 Cup (16 tbs)
  Unbleached white flour 1 Cup (16 tbs)
  Water 1 Tablespoon (adjust quantity as needed)
Directions

GETTING READY
1 Preheat the oven to 350┬░Fahrenheit.
2 Line a 12 x 15-inch baking sheet (without sides) with foil keeping the dull side up.

MAKING
3 In a large bowl, beat together butter and honey.
4 Add in lemon peel and juice, mixing well.
5 In a medium-size bowl, sift whole wheat pastry flour and unbleached white flour together.
6 Stir with a wire whisk to blend.
7 Gradually stir the flour into lemon mixture.
8 Form a firm but workable dough, adding water if needed.
9 Form the dough into 2 rectangular pieces.
10 In the center of prepared baking sheet, place 1 piece of dough
11 Top with a piece of waxed paper the size of the baking sheet.
12 Roll the dough, very thinly, large enough to cover the baking sheet.
13 Cut into 2-inch squares, leaving them intact on the baking sheet.
15 Bake on middle shelf of oven for 10 to 12 minutes, or until lightly browned.
16 Remove to wire rack and allow to cool.
17 Repeat the rolling and baking processes with the remaining piece of dough.
18 Make sure to use a cool baking sheet.

SERVING
19 Serve as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Lemon
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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