As I am going through my recipes I came across this one that was written in the margins of another recipe for Lemon Chicken with the heading for ESU event. I remember the event I was asked for a non-chocolate cookie, something that would go well with coffee and tea. I adapted the recipe from my snickerdoodle cookie recipe: the lemon zest gives it a once snap of lemon flavor.
1 ½ cups of unbleached flour
½ raw sugar
5 tablespoons unsalted butter – room temp
1 egg – separated
2 lemons – zested and juiced
1 teaspoon vanilla extract
¼ teaspoon of both baking powder and soda
¼ teaspoon salt
In a bowl whisk together the flour, baking powder and soda, salt, and half the lemon zest.
In the stand mixer cream together the butter and the remaining zest, then slowly add the sugar to the bowl, followed by the egg yolk. Now add half the flour, followed by the lemon juice and vanilla, then the remaining flour. Once well combined, turn out onto a floured surface and roll into a log about 2 inches thick, wrap in plastic, and chill for at least 2 hours.
Preheat oven to 350 degrees
Line baking sheets with parchment paper
Remove dough from the fridge, unwrap and cut into ¼ slices and place on prepared baking sheets. Whisk the egg white with ½ teaspoon of water, brush tops of cookies with wash and sprinkle with raw sugar.
Bake for 8 to 10 minutes or until the edges start to turn golden brown. Let cool for a few minutes on sheets before transferring to a cooling rack.