I made these because the Ginger Sugar Cookie dough had to refrigerate for an hour, but they are excellent. The dough was very soft, and a teaspoonful flattened out into 5” rounds—-almost falling off my cookie sheet—-into crinkly wafers with a spongey texture, and a nice, if not very strong, lemon flavor. (I may try making these again using fresh lemon zest and possibly adding lemon extract or using it to replace the vanilla.) I will certainly use smaller amounts of dough/cookie, since these are huge and ran together.
These make *great* tea cookies—they’re the same size as my teacups!
Book Yield: 4 dozen 2” rounds
Actual Yield: About a dozen 5” rounds