Thin, crispy, light. Light and lemony. Lightly lemon.

A nice accompaniment to a cup of tea, hot or iced.

I imagine taking a bite out of one of these with a sip of ice tea on a sunny summer afternoon, sitting outside on a porch with a gentle breeze breezing by. They remind me somewhat of a bright day.

Humm hum diddle diddle dum.

Lightly Lemon Tea Cookies

From Kwanzaa

2 Cups All-Purpose Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Grated Nutmeg

8 Tablespoons (1 Stick) Unsalted Butter, at Room Temperature

1 Cup Granulated Sugar

Grated Zest of 1 Lemon

1 Large Egg, at Room Temperature

1 Teaspoon Vanilla Extract

Granulated Sugar, for Sprinkling

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Sift the Flour, Baking Soda, Salt, Cinnamon, and Nutmeg.

In a large bowl, using an electric mixer on high speed, beat the Butter until creamy, about 1 minute. Add the Sugar and continue beating until the mixture is light in color and texture, about 2 minutes. Beat in the Lemon Zest, Egg, and Vanilla. Reduce the speed to low and beat in the flour mixture until just blended. Gather up the dough to form a thick flat disk, wrap it in waxed paper, and refrigerate until firm, at least 1 hour or overnight.

Position racks in the top third and the center of the oven, and preheat to 375 degrees F.

On a lightly floured work surface, in batches, roll the dough out 1/4 inch thick. Using a 3 inch round cookie cutter (or other shape/ size if you prefer), cut out rounds. Place the rounds on ungreased cookie sheets. Sprinkle each cookie with about 1/8 teaspoon granulated sugar, and press it lightly so it adheres. Gather up the scraps, reroll, and repeat the procedure with the remaining dough.

Bake the cookies for 3 minutes, then switch the positions of the cookie sheets from the top to bottom, and continue baking until the cookies are barely browned, about 6 minutes total. Let them cool for 5 minutes on the sheets, then transfer the cookies to wire cake racks to cool completely.

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