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
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
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.