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7 tb Unsalted butter
2/3 c Granulated sugar
2 lg Eggs
Grated zest of 2 lemons
3/4 c All-purpose flour
Source:Dessert Sensations Fresh from France by Faye Levy
These cookies are very quick and easy to make. They are shaped by pushing
the batter from a spoon, like many American cookies, but then are flattened
by tapping the baking sheet vigorously several times on the work surface so
that they will be crisp.
Preheat oven to 425 degrees F.
Lightly butter two (2) baking sheets.
Beat butter until soft and smooth. Add sugar and beat until smooth. Add 1
egg and beat until blended. Beat second egg in a small bowl, then gradually
beat it into mixture. Stir in lemon zest. Sift flour over mixture and stir
it in with a wooden spoon. Let batter stand 15 minutes at room temperature.
To shape cookies, take 1/2 teaspoon of batter and use another teaspoon to
push batter onto baking sheet. Space cookies about 3-inches apart. TAP
baking sheet vigorously several times on work surface to flatten cookies.
Bake 6-7 minutes, or until edges of cookies are brown and centers light
beige. Transer to a rack to cool. (If cookies harden and become difficult
to remove, return them to oven for 30 seconds to soften.) Cool baking
sheets and bake remaining cookies.
Cookies can be kept about 1 week in an airtight container; or they can be
frozen.
From the recipe files of suzy@gannett.infi.net
Yields
40 Cookies
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