Lemon snaps are an easy old fashioned cookie that you really don’t hear much about anymore, and that is a pity.  They are crispy on the outside, tender on the inside and lemony sweet throughout.  There is just nothing that compares with them for an old fashioned treat…unless it is gingersnaps…or molasses cookies…or…

I don’t know, I tend to think of the gingersnaps as being an autumn treat, while the lemon snaps seem lighter somehow.  More summery.  If you can wait long enough they are even better the next day.

I think my family wants to thank those of you who requested more cookie recipes.  They seem to be enjoying the plethora of cookies that seem to never accumulate in my cookie jar. 

A couple of tips when working with these.  They may not totally develop the crackly appearance in the oven.  Just gently push the rounded tops down as soon as you take them out of the oven and the problem will be solved. Do not over cook!

You can also sandwich two of these together with buttercream, or white chocolate ganache, or whatever you like.  Dip half of each cookie in bittersweet chocolate…the possibilities are endless.  Personally  I prefer them just warm from the oven with a cup of coffee.

Lemon Snaps 

1/3 c unsalted butter

1 c sugar

2 eggs

3 tbs lemon juice

1 1/2 tsp lemon extract

3 1/2 c flour

2 1/2 tsp baking powder

1/4  tsp baking soda

1 tsp lemon peel

a few gratings of whole nutmeg

1/2 tsp salt

sugar for rolling

Preheat oven to 375F

Cream butter and sugar together and beat in eggs.  Add the lemon juice and extract.

Mix dry ingredients and stir in until well blended.

Roll dough between hands to form walnut sized balls.  Roll in sugar and place on cookie sheet that is covered with silpat.  Bake for 10 minutes.  Remove from oven and gently press down tops while cookies are warm. about 4 dozen.

Image: Marye Audet

Content:Marye Audet for Baking Delights 

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