I was craving for non-chocolate cookies and I found a great recipe for thin and crisp lemon cookies. They’re crisp around the edges and slightly chewy in the center. For a bit of variety, we made some plain ones and some topped with almonds and with shredded coconut. I also added about a couple of tablespoons of lemon juice in addition to the lemon zest called for in the recipe.
I used the last egg we have in the fridge and being a holiday, the stores are all closed. I was only able to make half a batch with the one egg I had Will definitely bake more of these delicate cookies very soon.