Lemon Crisps

Styling and Photography by Chavi Feldman

Light, dainty cookies that serve well alone or as a side for sorbet or fruit salad.

YIELDS APPROXIMATELY 5 DOZEN COOKIES

• 2 sticks (1 cup) margarine
• 1½ cups sugar
• 4 egg yolks
• zest (about 2 tsp) and juice of 1 lemon
• ½ tsp lemon extract (scant)
• 3 cups flour
• ½ tsp salt

Topping (Optional)

• royal icing
• zest of 1 lemon

In a large mixing bowl, cream margarine and sugar until light and fluffy. Add yolks, zest, juice, and extract. Continue beating until light-colored. Add flour and salt and mix just until blended.

Form into logs and chill for several hours or overnight.

Preheat oven to 375°F (190°C). Line and grease baking sheets.