Great to have on hand as the weather cools.
With the weather inching its way toward cooler in the Upper Valley, it's a great time to have sweet treats on hand to serve with tea in the evening or to bring with a thermos of hot cocoa on a long hike. These Lemony Teas Snaps are rich and tender little morsels that everyone will enjoy—anywhere, anytime. I hope you'll make them this weekend.
I look forward to seeing you in my kitchen, gathering flavors, soon.
Lemony Tea Snaps
Yield: 6 dozen small cookies
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
1 tablespoon grated lemon rind or ½ teaspoon pure lemon extract
2 cups unbleached all-purpose flour
2 tablespoons fresh lemon juice
Whole milk or ½ & ½ for brushing
Coarse sugar for sprinkling
Preheat oven to 350 degrees F.
In a large mixing bowl, cream together the butter, sugar, salt and baking soda. Mix in the lemon zest, then half of the flour. Add the lemon juice and the other half of the flour.
Roll the dough into a ⅛-inch-thick rectangle on a piece of parchment paper. Transfer the parchment to a baking sheet. Prick the dough all over with a fork, and cut it into 1 x 1 inch rectangles. All you need to do is cut the dough. Do not pull the cookies apart.
Brush the top of the dough with milk and sprinkle with coarse sugar.
Bake the cookies until they are golden and brown, 15 to 20 minutes. Remove them from the oven and transfer to a rack to cool.
When they’re cool, break them apart into individual cookies.
Serve and enjoy.
This recipe was slightly adapted from The King Arthur Flour Cookie Companion.
Store cookies in an airtight container.