Lemon Thin

Lemon Thin

Prep Time


Cook Time



Lemon Thin

Lemon Thins are a nice light cookie during the holidays or any time of year.

This recipe is part of the Virtual Cookie Exchange, courtesy of No Fear Entertaining and Gourmet.com.


  • 2 eggs
  • 2/3 Cup sugar
  • 1/2 teaspoon vanilla
  • 2 teaspoons lemon rind, grated
  • 6 tablespoons butter, softened (I used unsalted)
  • 2/3 Cup flour


  • 1 Preheat oven to 400 ° F.
  • 2 In a bowl beat the eggs, sugar and vanilla for 3-4 minutes or until the mixture forms a ribbon when the beater is lifted. Keep beating and add the lemon rind.
  • 3 In a separate bowl beat the butter until it is light and fluffy.
  • 4 Add the butter to the egg mixture alternating with the flour.
  • 5 Drop the batter by teaspoons about 2-1/2 inches apart on parchment lined baking sheets. Flatten the mounds into 2 inch rounds with a spoon dipped in water.
  • 6 Bake the cookies for about 5 minutes, or until the edges are browned.
  • 7 Allow to cook on the sheets for 1 minute then cool them completely on a rack. Makes about 48 cookies.


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