Lemon Thins from 1976

I bought The Gourmet Cookie Book for a present, but decided to keep it after thumbing through the pages. Cookies published in Gourmet - from 1941-2009 – from birth to death of the magazine – with full-page pictures.

The older the recipe, the easier. None are really healthy, but this is the season to indulge, so why worry.  I made the first batch of lemon thins for a gift, but ate them – all of them – my rationalization: they are very thin…

For fellow lemon (and butter) lovers…

Lemon Thins from the Gourmet Cookie book:
“In a bowl, beat 2 eggs with 2/3 cup sugar and 1/2 teaspoon vanilla for 3-4 minutes, or until the mixture forms a ribbon when the beater is lifted, and add 2 teaspoons grated lemon rind.   In a bowl, beat 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 well buttered baking sheet; flatten the mounds into 2 inch rounds with a spoon dipped in water, and bake in 400 degree oven for 5 minutes, or until the edges are lightly browned.

Cool cookies on wire rack.

What to do with the rindless lemons? Gourmet has a recipe for lemon sandwich cookies, but for now I think sliced into glasses of water will be fine.

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