Light Lemon Cookies
|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)|
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.
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.
19 Serve as desired.