Thin & Crispy Lemon Cookies (Cats' Tongues)
Adapted From Ottolenghi Sweet
Ingredients
- 1 stick (4 oz) unsalted butter, , at room temperature (on the colder side rather than warmer though!)
- 1/2 cup (100g) white sugar
- 2 egg whites, (from 2 large eggs; 60g)
- 1/2 teaspoon vanilla extract
- zest of 1 lemon , (Meyer lemon is a fun add here and often available during the winter season)
- optional: zest of 1/2 grapefruit
- 1/2 teaspoon diamond kosher salt (if using any other salt, use half the amount)
- 3/4 cup (90g) all purpose flour
Instructions
- Preheat oven to 350.
- In the bowl of a standing mixer or large mixing bowl, add sugar, butter, and lemon zest (and grapefruit zest if you using). Using paddle attachment or a handheld electric mixer, cream sugar and butter for several minutes until lighter in color and texture.
- Add in vanilla extract and egg whites. Continue to mix until one cohesive mixture, about 5 minutes. This will most likely require that you stop and use a spatula to get the batter on the sides of the bowl.
- Sift flour using a fine mesh colander (This is a critical step. I don't like adding another item to clean either, but it is key to the texture of the cookies). Gradually add in flour while mixer is running. Add salt.
- Fit a piping bag with a 1/2'' tip. Spoon batter into piping bag- I like to place piping bag into a cup and then add the batter in.
- Prepare a baking sheet with parchment paper or silpat. Pipe batter into circles (2'' diameter or 2'' long)- the technique will matter here so see video above for how to do this.
- Bake until the outside part of the cookie is golden brown but the rest is still white, about 8 minutes.
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