Grandma's Crispy Thin Cookies
These crispy cookies were a major hit at the local farmer's market, and have been passed down through generations.
Equipment
- 2 Mixing bowls
- Measuring spoons
- whisk
- Mixing spoon
- spatula
- cookie sheet
- parchment paper
- Rolling Pin
Ingredients
- 2 1/4 cups sifted flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. grated lemon rind
- 1 cup sugar
- 1/2 tsp. nutmeg (or whatever flavor you like)
- 1/2 cup butter
- 2 eggs (well beaten)
- 1 tbsp. cream
Instructions
- Mix the flour and baking powder and set the bowl aside.
- In a new bowl, mix the lemon rind, sugar, butter. Add 1/2 teaspoon of nutmeg (or preferred flavor).
- Add the well beaten eggs and the cream.
- Finish mixing and slowly add the flour and baking powder.
- Once everything is mixed well, wrap it in some parchment paper and put in the fridge overnight. This is an important step as you won’t be able to get the dough thin enough if it’s not cold.
- The next day, roll out small sections and cut cookies out. You want the cookies to be as thin as you can make them without them breaking. I found it helpful to use the top of a glass cup to make the shape of the cookie. While the cup was still on top of the dough, I scooped underneath it with a spatula to easily lift to the baking sheet. You will need a lot of flour for the rolling pin and dough as it will stick being cold.
- Bake for 12-15 mins at 400 degrees. (You do not need to grease the cookie sheet.)
Notes
You can substitute the nutmeg with almond extract, extra lemon, vanilla, etc.