Golden Lemon Thins

  • Yield 36 servings

These lemony cookies are thin and crisp.


1/2 cup butter, softened
3/4 cup packed brown sugar
1 -- egg
3/4 cup sifted flour
1/2 cup finely chopped almonds
1/4 cup quick-cooking oats
1 tablespoon grated lemon peel
1/2 teaspoon lemon extract


  1. Cream butter in mixing bowl.  Beat in brown sugar gradually.  Blend in egg.  Stir in remaining ingredients.
  2. Drop by scant teaspoonfuls 3 inches apart onto greased cookie sheets.  Bake at 350F for 7 to 10 minutes or until edges are golden brown.  Remove from cookie sheets immediately.


Recipe reprinted with permission from The Saturday Club’s Main Line Classics II:  Cooking Up A Little History (Wayne, Pennsylvania, 1996).



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