#LEMON STRIPES ICE ROLLER HOW TO#

If you love this recipe as much as I do, please consider giving it a 5-star review.You know we love a good marg in the Dzafic house.

You might also enjoy these adorable Checkerboard Cookies. Put on the kettle and enjoy a couple of these little beauties.

Even the next day they had a good crisp bite.įinally, after baking about 101029102190 Lemon Thins, I had the exact texture and flavor I was after. Right out of the oven the cookies made with the granulated sugar seemed pretty close in texture and crispness to the one’s made with confectioner’s sugar.īut I found that the cookies made with the confectioner’s sugar held on to the crisp texture longer than those made with granulated sugar. For convenience sake, I decided to test the recipe with granulated sugar. For this Lemon Thin Cookie recipe I wanted the cookies to spread because I wanted them to be, well, thin.īut I also know that more folks keep granulated sugar in the house than confectioner’s sugar. When the sugar absorbs more moisture, the cookies spread more. I had been working with confectioner’s sugar in the recipe because, with it’s smaller crystals, confectioner’s will more readily absorb moisture in the dough. The top cookie has a more open and lighter texture from the baking soda. The bottom cookie is made without the baking soda. The result is a cookie that has a light open crumb, but is still nice and thin. But I was happy to see it happen this time. Normally we don’t want things collapsing in the oven. The bubbles ended up popping and the cookies collapsed a little as they baked. I figured that the soft batter would not be able to hold onto the bubbles and I was right. The carbon dioxide expands the air bubbles in the batter which should cause the cookies to rise.īut, once again, this is why baking is both a science and an art. So why doesn’t the baking soda make the cookies puffy? We know that, baking soda will react with acidic lemon juice and release carbon dioxide into the batter. Even though I wanted a flat cookie and not a puffy cookie, I wanted a light texture. I also decided to add a little baking soda. I reduced the eggs from 2 to 1 to reduce the amount of moisture in the dough. Although the cookies were less cakey, the centers were still soft and chewy and the cookies were more dense than I wanted. The cookies were better than the original recipe but still not quite what I was after. I know that more sugar generally leads to a crisper cookie, so I upped the sugar a little bit. My first thought was to adjust the amount of sugar in the recipe. Experimentation leads to a great Lemon Cookie recipe: Leave at least 2″ between the cookies since they do spread quite a bit. 75 oz scoop makes portioning cookies very easy and the the cookies bake more evenly.

#LEMON STRIPES ICE ROLLER HOW TO#

Click through the step-by-step process photos to see how to make Crisp Lemon Thin Cookies: The dough for Lemon Thin cookies is really more of a batter. So now that my book is all done, I decided to tackle this recipe again. I soon got sidetracked testing the recipes for my book, Easy Baking From Scratch and the Lemon Thin recipe was put on the back burner (no pun intended). The cookies I baked had a cakey, soft crumb. I wanted a classic thin and crisp lemon cookie with a light open texture. I baked a batch and was sorely disappointed to find that, although the cookies looked pretty, they didn’t have the texture that I remembered. The first step was to resize the recipe from one that made several hundred cookies to one that made several dozen. I remembered liking those cookies and set out to make them for the blog. I can’t tell you how often I refer back to these books.Īt the back of one book I found a folded up recipe for “Lemon Thins” that I used to make when I worked for a local caterer. In these binders I collected techniques and recipes from all my pastry jobs over the years. I started keeping these notes at my first job out of pastry school. I started my Lemon Thin quest a few months ago as I was perusing my old recipe notebooks looking for inspiration. How to create the perfect Lemon Thin Cookie recipe: With no extraneous ingredients to hide behind, this cookie all all about getting that one perfectly light and crisp bite. Like all “simple” recipes, for example Angel Food Cake, Shortbread Cookies or a perfect Creme Brulee, when a recipe is short on ingredients, the quality of the ingredients and the technique becomes even more important. It has no nuts or chunky chips or gooey filling, and that simplicity is exactly why I worked so hard to perfect this recipe. This lovely little cookie is the perfect tea-time or snack-time treat. Lemon Thin Cookies are, as the name suggests, crisp, thin and lightly lemony.

Lemon stripes ice roller