How do you capture the bright sourness of lemon in a cookie? These thins do the trick: Each unassuming bite packs a punch of citrus flavor.
Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.In a bowl beat 2 eggs with 2/3 cup sugar and 1/2 teaspoon vanilla for 3 to 4 minutes, or until the mixture forms a ribbon when the beater is lifted, and add 2 teaspoons grated lemon rind. In a bowl beat 3/4 stick (6 tablespoons) butter, softened, until it is light and fluffy and add it to the egg mixture alternately with 2/3 cup flour. Drop the batter by teaspoons 2 1/2 inches apart on buttered baking sheets, flatten the mounds into 2-inch rounds with a spoon dipped in water, and bake the cookies in a preheated hot oven (400° F.) for 5 minutes, or until the edges are browned. Let the cookies cool on the sheets for 1 minute, transfer them with a spatula to a rack, and let them cool completely. Makes about 48 cookies.
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